Melon Orange Salad

Cut the melon in half and remove the seeds. Remove the flesh and cut into triangles.

Using a sharp kitchen knife, peel two-thirds of the oranges, including the white skin, and cut into slices. Spread out a plate with them. Place the melon triangles in the middle, berg-like.

Squeeze the rest of the oranges. Mix with orange flower water [1], sugar and cinnamon. Drizzle mixture over fruit, garnish with mint and refrigerate until ready to serve.

[1] Orange blossom water: This typical ingredient from North African cuisine is obtained by distilling the fragrant blossoms of bitter orange. From 1 kilogram of flowers can be extracted in about 2 liters of orange blossom water. It is used as a flavoring ingredient in salads, dishes with fresh and candied fruits or in drinks. Orange blossom water harmonizes very well with cinnamon. It is said to have a calming effect: In hot sweetened milk, orange blossom water is said to help against insomnia.

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