Orange Scented Fruit Salad Food

FRUIT SALAD WITH THAI HERBS

Steps:

• Whisk together the citrus juice, honey, salt, lemongrass, and vanilla. Set aside.
• Arrange the fruit in a large bowl or on a platter, and drizzle with about half of the dressing. Taste, and decide if you'd like to add more dressing. Then add the coconut, nuts, and creme fraiche, and serve.

ORANGE SALAD - EASY FRUIT SALAD RECIPE

Steps:

• Remove the peel and pith of the oranges. Cut each orange into slices or sections. Set aside.

ORANGE & MINT SALAD

Steps:

• Peel then segment the oranges, removing the white pith. Place in a bowl along with any juices, then add the dates, chopped mint and rose syrup and toss gently. Divide between 4 dessert bowls, scatter on the mint leaves and serve.

BERGAMOT FRESH FRUIT SALAD WITH SCENTED PELARGONIUM LEAVES

Steps:

• Syrup: Put the sugar, water, orange juice and bergamot leaves into a pan over a low heat and stir occasionally until the sugar has dissolved, then bring to the boil and boil for 5 minutes or until the syrup has reduced by half.
• Discard the bergamot leaves and then add the blackcurrants and allow to simmer for a further 5 minutes. Remove from the heat and allow to cool.
• When cool, stir in the strawberries and raspberries and put in to a decorative glass dish. Decorate with the bergamot flowers and scented pelargonium leaves. Serve with cream, sorbet or crème fraiche.
• NOTE - RZ will not allow me to add these, scented pelargonium leaves, please use these to decorate the fruit salad!

GRILLED SCALLOPS WITH ORANGE-SCENTED QUINOA

Steps:

• For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.
• For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.
• For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
• Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.

ORANGE-SCENTED FRUIT SALAD

Steps:

• 1. Peel the oranges and mandarin, cut into bite sized pieces. Wash strawberries and cut in quarters. Cut the dates into bite sized pieces. Put these fruits, plus the cubed honeydew and mint, into a large bowl.
• 2. Wash the figs and quarter them. If not using fresh figs, cut them into bite sized pieces. Set aside. Cut the bananas into bite sized pieces. Set aside.
• 3. Sprinkle the sugar over the fruit, followed by the orange blossom water. Toss so that all the fruit is coated. Add the fresh figs and bananas. Gently toss.
• 4. Taste and adjust sugar and orange blossom water to taste. A lot depends on the sweetness of the fruit. Cover with plastic wrap and refrigerate for 1-2 hours. To make ahead, leave out the bananas and refrigerate overnight, adding the bananas right before serving.
• 5. To serve, sprinkle with the walnut pieces and pomegranate arils (if using)..

ORANGE AND TROPICAL FRUIT SALAD

Steps:

• Stir together orange zest, sugar, and salt. Remove peel and pith from oranges and cut into rounds. Arrange on a platter with pineapple and papaya. Sprinkle with zest mixture. Serve with lime wedges.

ORANGE-SCENTED BROCCOLI AND CAULIFLOWER

Steps:

• Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.

ORANGE CREAM FRUIT SALAD

Steps:

• In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
• In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.