Orange salad

• 1.5 kg/3 lb of mandarins, clementines, navel oranges, ortaniques and any other sweet citrus fruit you can find
• 1

Peel the fruit and slice or divide into segments as appropriate – it is better to have a mixture of shapes. Try to remove as much pith and skin as possible. Put the fruit in a glass bowl, together with any juice squeezed from the end slices. Sift the icing sugar over the fruit to bring out more juice, then add the flower waters. Chill until required and scatter on the almonds just before servin