Sweet orange, date and mint salad
Although the weather is still wintry, August always brings an abundance of locally grown fruit that is full of zing, zest and vitamin C. Just what the doctor ordered. Look for naval oranges, Meyer lemons, New Zealand grapefruit, tamarillos, rhubarb and kiwifruit. This recipe, also from Diana Henry, enriches the sweetness of our local oranges with honey and fresh imported dates, which are just coming into season. Serve it for brunch or for dessert.
- Put the juices (orange and juice of 1 lemon) and honey into a small pot and gently bring to the boil. Simmer until reduced by a third. Cool.
- Place an orange on a board and use a sharp serrated knife to cut a slice off each end. Stand the orange on one end and cut off all the rind and pith. Lay the orange on its side and cut into thin slices. Place the slices in a shallow bowl. Repeat with the remaining oranges, laying the mint leaves among the orange slices.
- Stone the dates and cut into chunks. Pile on top of the orange slices. Add the optional orange blossom water to the syrup and pour over the salad. If possible, set aside for an hour before serving.