Blood Oranges, Grapes and Italian Pistachios in Rose Water

May we ring in the New Year on a refreshing start. The holidays gave me a few extra pounds that I intend to give away by Spring. I forgot we were invited to a Kwanzaa celebration. That means, I don’t have to cook a New Year’s dinner. After the midnight champagne toast, it’ll be nice to wake up to a citrus salad and lounge around the house until it’s time to socialize. Happy twenty-ten.

Blood Oranges, Grapes and Italian Pistachios in Rose Water


  • 6 oranges; a mix of naval, blood and/or cara cara orange varieties
  • ½ c. of red, seedless grapes; cut in half
  • The juice of one lime
  • 2 tbsp. of rose water
  • ¼ c. of toasted chopped Italian pistachios
  • 2 tbsp. honey, to taste
  • Garnish: toasted and unsweetened coconut flakes


  1. Remove strips of orange peel and the pith with a knife. Cut oranges into slices.
  2. Place orange slices into a bowl. Using a spoon, gently press the oranges to release their juice. Pour juice into another bowl.
  3. In the separate bowl with the orange juice, whisk in lime juice, rose water and honey.
  4. Add the juice back into the bowl with the orange slices. Add the grapes. Gently toss until all the ingredients are incorporated, but do not over mix.
  5. Let the dish marinate for at least one hour to overnight.
  6. Garnish with pistachios and coconut. Serve with peppermint tea.