Ensalada de Naranjas (Orange Salad)




  • 300ml cream
  • 1 Tbsp orange flower water
  • juice of 1 lemon
  • 5 - 6 New Zealand oranges, peeled with a sharp knife so there is no pith, sliced 1cm thick horizontally
  • 4 Tbsp caster sugar
  • 8 fresh dates, stoned and quartered
  • 1/2 cup fresh or freeze-dried berries (optional)


Suggested wine match - 2013 Equinox Waipara Valley Riesling

Put the cream into a small bowl and add the orange flower water and the lemon juice. Do not stir, just set aside for 20 minutes, then stir slowly and the cream will thicken. Cover and place in the fridge. This is the acidulated cream.

Place the orange slices on a shallow serving platter and sprinkle the sugar evenly over them.  Sprinkle the date quarters evenly on top. Place in the fridge, covered, to chill.

When it is time to serve, spoon the acidulated cream over the oranges and dates and sprinkle the berries, if using, over everything.