Sonoma Index Tribune
John McReynolds
Special to The Index-Tribune
Sonoma Valley’s citrus season is at its peak right now, and my trees are still full of slowly ripening Meyer lemons. These winter fruits brighten the dreary winter garden while most other plants and trees are taking a break. I can hardly call my potted lemons “trees” – they are more like bushes – but each one cranks out about 50 lemons annually, and I’m grateful for the 200 or so that I harvest each year. Since lemons are by nature less sweet than, say, a tangerine or orange, they flourish in our coastal climate.
I have a friend in Sonoma with a prolific navel orange tree in her backyard, full of beautiful and sweet fruit despite our northern location. When I’m lucky enough to score some, I usually make one of my favorite winter citrus dishes that can be served as either a salad or a dessert. Whatever you call it, it’s delicious and easy to prepare. The inspiration comes from Morocco, a land of citrus and spice.
In this simple recipe, I flavor orange slices with orange juice, fragrant orange blossom water, cinnamon and mint. The addition of dates and almonds is optional, as is the liqueur. Pungent orange blossom water comes in tiny glass jars and can be found locally at Sonoma Market and Whole Foods.
Moroccan Orange Salad
Serves 4
