How do I prevent the orange slices from releasing too much juice and making the dish watery?

After slicing, briefly drain the orange rounds on a paper towel for 30 seconds before arranging them on the platter. This keeps the juice from pooling.

Can I prepare this dish a few hours ahead for a party?

Yes, but keep the pistachios and mint separate until serving. The dressed oranges can sit covered at room temperature for up to 2 hours or in the fridge for 2-3 hours.

What if I don't have orange blossom water? Can I skip it?

Absolutely. The orange blossom water is optional — the dish is still delicious without it. For a similar floral note, you can add a few drops of rose water or a tiny grating of orange zest.

Home / Recipes / middle_eastern / Cinnamon Orange Slices with Pistachios

middle_easternEasyvegetariangluten freedairy freesoy free

Cinnamon Orange Slices with Pistachios

RATING

0.0/5

TASTE SCORE

8/10

Juicy, vibrant orange slices kissed with warm cinnamon and topped with crunchy pistachios. This effortless dessert comes together in minutes and tastes like sunshine on a plate — bright, refreshing, and perfectly sweet. It's the kind of simple, no-cook treat that feels elegant enough for guests but easy enough for a weeknight.

PREP

10m

COOK

SERVES

1 CUP

116 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcsorange · large, navel or Valencia, peeled and sliced into rounds3 tbsppistachios · shelled, unsalted, roughly chopped1 tbsphoney1 pinchcinnamon powder½ tsporange blossom water · optional, for drizzling1 tbspmint · fresh leaves, torn, for garnish

NUTRITION · PER SERVING

116

CALORIES · 1 CUP

Protein3g · 10%

Carbs22g · 76%

Fat3g · 23%

Fiber4g

Sugar17g

Saturated fat0g

Cholesterol0mg

Sodium0mg

Potassium312mg

Phosphorus52mg

How we calculate →

METHOD · 3 STEPS

prep · ~5 min
Peel and slice the oranges.
1.Slice off the top and bottom of each orange to expose the flesh.
2.Stand the orange on one flat end and slice away the peel and white pith, following the curve of the fruit.
3.Lay the peeled orange on its side and slice into thin rounds, about 1/4-inch thick.
4.Arrange the orange slices on a serving platter, overlapping them slightly.
mix · ~1 min
Add the toppings.
1.Drizzle the honey evenly over the arranged orange slices.
2.Sprinkle the ground cinnamon lightly across the top.
3.Scatter the chopped pistachios over the oranges.
4.If using, drizzle the orange blossom water for a floral note.
garnish · ~1 min
Garnish with fresh mint and serve.
1.Tear the mint leaves and scatter them over the dish.
2.Serve immediately at room temperature, or chill for 10-15 minutes if you prefer it cold.
TIPDon't add the mint too far ahead — it wilts quickly. Tear and garnish just before serving.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the best texture, slice oranges exactly 1/4-inch thick — too thin and they fall apart, too thick and they're chewy.
2
Use a very sharp knife to remove all white pith; any leftover pith adds unwanted bitterness.
3
Toast the pistachios in a dry pan for 1-2 minutes to deepen their nutty flavor before chopping.
4
Let the honey and cinnamon sit on the oranges for 5 minutes before serving so the flavors meld.
5
If making ahead, keep the dressed orange slices covered in the fridge for up to 2 hours, but add pistachios and mint just before serving to keep them crunchy and fresh.
6
Use a mix of blood oranges and navel oranges for a more colorful and slightly tangier presentation.

RECIPE VARIATIONS