Cinnamon Oranges with Pistachios is a healthy five-ingredient dessert, breakfast, or snack. With so much flavor, you won’t believe that these cinnamon oranges only take five minutes to prepare!
Who doesn’t love fruit? I’ll admit, I rarely use fruit in my recipes, since I’m usually posting savory dishes. Plus, I usually eat fruit on its own. Actually, these days, my kids eat all the fruit before I even get a chance to take more than a bite. Oh, the joys of parenthood.
While plain old fruit tends to be good, I also enjoy getting creative every now and then. Since we often eat produce out of season in Massachusetts, it doesn’t hurt to add a little extra flavor to it. Besides, a good fruit recipe can serve as an easy dessert, which is something we all like to have up our sleeve. This recipe for Cinnamon Oranges is perfect in a pinch.
The inspiration for these Greek-inspired Cinnamon Oranges comes from my aunt and uncle. About a year ago, they served what I can only describe as a dessert enigma; complex, bold flavors, yet impossibly simple. Oranges, honey, orange blossom water, and cinnamon. Though it was just four ingredients, they left a lasting impression on my palate that I knew I had to recreate. I added my own spin by topping my cinnamon oranges with pistachios, which added the perfect amount of crunch.
This recipe is extremely simple to prepare, fast, and can be multiplied to feed a crowd. Though I’m calling cinnamon oranges a dessert, it could easily sub as a breakfast or snack. If you have the ingredients on hand, it would be the perfect dish to prepare last minute to entertain guests. It’s a show-stopping, flavorful, and healthy, despite the minimal effort required to prepare it, and would certainly impress almost anyone.
Looking for other Greek-inspired recipes? Try these Greek Style Stuffed Mini Peppers.
A healthy dessert, breakfast, or snack with big flavors that takes less than 5 minutes to prepare.
- 1 medium orange. I prefer minneola tangelos.
- 1 tsp honey
- 1 splash orange blossom water (about 1/8th teaspoon, or even just a few drops)
- 1 sprinkle cinnamon
- 1 tablespoon pistachios, shelled and roughly chopped
Peel the orange. For a more refined look, you may supreme the citrus, which is to cut away all of the pith on the outside with a knife.
Cut the orange into cross-sections, each about 1/3-1/2 inch diameter (see photos).
Place the orange rounds on a plate or decorative platter. Drizzle the honey over them. Pour the orange water over them approximately evenly. Sprinkle with cinnamon and pistachios. Serve.
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