I never would have thought of radish in a fruit salad, but it works really well with the orange! This salad is sweet and refreshing. The recipe calls for a pinch of cinnamon; I went fairly light on it, but after trying it symbol thinks it would benefit from a heavier touch with the cinnamon next time.

Orange and Grated Radish Salad with Orange Flower Water

From The Food of Morocco by Paula Wolfert (p.64)

Ingredients

• 225g (~8 oz) red radishes, trimmed and coarsely grated
• 1½ tbsp sugar
• 2 navel or temple oranges
• 2 tbsp juice (from the oranges)
• 2-3 tsp orange flower water
• 1½ tbsp lemon juice
• salt to taste
• a pinch of cinnamon
• 3-4 mint leaves, shredded

Directions

1. Toss the grated radishes with the sugar. Let stand 15 minutes, then cover and store in the fridge. (The recipe calls for draining them; we forgot to and the resulting salad was still tasty, but very soupy!)
2. Peel the oranges. Cut away all the pith, leaving bare flesh. Cut the flesh into discs; squeeze the pith bits to get 2tbsp of juice for the dressing. Store in the fridge.
3. Whisk together the orange juice, orange flower water, lemon juice, and salt in a serving bowl.
4. Unwrap the radishes and toss them with the dressing. Add more lemon juice to sharpen the flavour if needed.
5. Top with orange slices, cinnamon, and mint.