Orange and Mint Salad is bright and sunny; and the perfect antidote to boring winter foods. The bite-size chunks of orange are mixed with chopped mint, and then drenched in a delightful citrus and wine liquid to create a refreshing, yet light salad (or dessert).
. . . hmm. . . . Now that I think about it, this salad would also be lovely on a hot summer day. Bottom line: This salad is good whenever you eat it.
Here’s the hundred-year-old recipe
And, here’s how I updated it for modern cooks.
Orange and Mint Salad
3 medium navel oranges
2 tablespoons powdered sugar
2 tablespoons mint, chopped
2 tablespoons wine
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoons maraschino cherry juice (optional)
maraschino cherries and mint sprigs, for garnish
Peel the oranges using care to remove the white membrane. Pull the orange segments apart into two halves, and then pull them apart again so there are quarters. Slice the quarters into pieces about 1/3 inch thick. Put the orange pieces in a bowl, and gently stir in the powdered sugar and mint.
In a small bowl combine the wine, lemon juice, and orange juice (and, if desired, the maraschino cherry juice). Pour the liquid over the orange and mint mixture.
Serve in champagne (or other decorative) glasses. Garnish with maraschino cherries and mint sprigs.
I only used half as many oranges as were called for in the old recipe. I also halved the amount of mint that I used. I did use the full amount of the other ingredients so that I would have plenty of liquid to pour over the orange pieces.
I also added a little maraschino cherry juice to the liquid to give it a lovely pink hue.
And, I skipped the angelica because it’s not easy to find these days. Angelica is the dark green candied fruit that was frequently used in fruit cakes in days gone by.