Arance macerate

Orange salad

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

While the ‘blood oranges’ of southern Italy are particularly striking in colour, you can use any type available, or even substitute another fruit in season. You can add more or less sugar here, depending on the sweetness of the oranges.



Make the crème anglaise. If you are making it ahead of time, refrigerate it when it has cooled until you will be serving it.

Slice off the top and bottom of the oranges. Put the oranges onto a wooden board. With a small sharp knife, cut downwards to remove the skin and pith. Cut the orange into its segments in between the white pith and remove the pips