Moroccan Apricot Salad with Almonds and Orange Blossom
A vibrant, elegantly simple Moroccan-inspired salad that plays with contrasts: plump dried apricots softened in warm spiced water alongside fresh, bright apricots, all brought together with the floral essence of orange blossom water and the richness of toasted almonds. A sprinkle of fresh mint and a drizzle of honey complete this refreshing fruit salad that works as a light dessert, breakfast, or palate-cleanser.
- Prep
- 15 min
- Cook
- 5 min
- Wait
- 30 min
- Total
- 50 min
- Makes
- 4 servings (about 1½ cups each)
Steps
Before you start
- Read the ingredient list; you'll need orange blossom water (find it in Middle Eastern or specialty sections, or online)
- If your almonds are unsalted and raw, you may want to toast them lightly to deepen their flavor
- Have all ingredients prepped and ready before you begin, as this salad comes together quickly
Bring spiced water to a simmer
- In a small saucepan, combine water, cinnamon stick, and cardamom pod (if using).
- Bring to a gentle simmer over medium heat and let it steep for 2 minutes to infuse the spices.
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Ready when: Water steams gently and releases fragrant spice aroma
Tip: Don't boil hard; a gentle simmer preserves the delicate flavor of the spices
Steep the dried apricots
- Add the halved dried apricots to the hot spiced water.
- Remove from heat, cover loosely, and let sit for 20–25 minutes until the apricots are plump and soft.
- The water should be warm but not scalding.
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Ready when: Apricots are tender and have absorbed most of the liquid; liquid is warm
Tip: Check at 20 minutes; if they're very soft earlier, drain sooner to avoid mushiness
Prepare fresh apricots and almonds
- While the dried apricots steep, rinse and pat dry the fresh apricots.
- Cut them in half, remove the pits, then cut into quarters (or leave as halves if they are small).
- Toast the almonds lightly in a dry skillet over medium heat for 2–3 minutes if not already toasted, stirring occasionally, until fragrant.
- Coarsely chop them and set aside.
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Ready when: Almonds are light golden and fragrant; fresh apricots are cut into even pieces
Tip: Keep almonds moving in the pan to prevent burning; they toast quickly
Drain and cool apricots
- Carefully pour the steeped dried apricots into a colander to drain off the liquid.
- Reserve 2–3 tablespoons of the spiced cooking liquid.
- Let the apricots cool to room temperature, about 5 minutes.
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Ready when: Apricots are still warm but cool enough to handle comfortably
Tip: Keeping some of the cooking liquid adds depth to the final dressing
Combine all ingredients
- In a serving bowl, gently combine the cooled dried apricots, fresh apricot pieces, and toasted almonds.
- Drizzle with honey, orange blossom water, and the reserved 2–3 tablespoons of spiced apricot cooking liquid.
- Add a small pinch of sea salt and stir very gently to combine, being careful not to break up the fruit.
- Taste and adjust honey or orange blossom water as needed.
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Ready when: All ingredients are evenly distributed and lightly coated with dressing
Tip: Stir gently so the fruit remains whole and looks beautiful; this is not a mashed salad
Finish and serve
- Top the salad with orange zest (if using) and torn fresh mint leaves.
- Serve at room temperature or chilled, depending on preference.
- The salad develops deeper, more harmonious flavors if allowed to rest for 10 minutes before serving.
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Ready when: Salad is garnished and ready to serve
Tip: Add the mint just before serving so it stays bright and fresh
Good to know
Tips
- Orange blossom water is essential to the Moroccan character of this salad; don't skip it, but use sparingly—it is potent and a little goes a long way
- For the deepest flavor, source high-quality unsulfured dried apricots; they have a richer, more natural apricot taste than sulfured varieties
- If you don't have fresh apricots in season, you can increase the dried apricots to 10 oz (280 g) and add a splash of fresh orange juice or a few tablespoons of pomegranate juice for brightness
- This salad is best enjoyed the day it is made, as the fruit and fresh herbs are at their peak; however, it holds well for a day if you keep the wet and dry components separate until serving
Make ahead
The salad can be made up to 4 hours ahead; combine everything except the mint and orange zest, then cover and refrigerate. Add the fresh garnishes just before serving. The flavors actually mellow and merge beautifully over a few hours.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served cold or at room temperature. It does not freeze well due to the texture of the fruit. To refresh, bring to room temperature and taste; add a touch more honey or orange blossom water if the flavors have faded.
Substitutions
- orange blossom water → rose water. Use the same quantity, or start with half and taste; rose water is slightly more floral and intense, so a small amount goes a long way
- whole or sliced almonds, toasted if possible → pistachios, pine nuts, or hazelnuts. Keep the same weight; pistachios add a subtle earthiness and color, while pine nuts offer buttery richness and hazelnuts bring a deeper nuttiness
- raw honey or floral honey → maple syrup or agave nectar. Use the same amount; maple syrup will add a subtle earthiness that works well with apricots, while agave nectar is more neutral and lighter
- fresh mint leaves → fresh basil or cilantro. Use the same amount; cilantro adds a bright, slightly citrusy note that pairs beautifully with apricots and orange blossom water
