INGREDIENTS

INSTRUCTIONS

This fruit salad couldn't be simpler or more delicious after a rich
main course. Orange-flower water can be bought in Greek and Lebanese
food stores.  Zest 2 large or 4 small mandarines, peel 4 large or 8
small without  segmenting them and remove as much pith from the fruit
as possible.  Slice into rounds, removing the pips, and overlap the
slices in a  serving dish, conserving any juice. sprinkle with the zest
and about  2 tablespoons orange-flower water, dust with icing sugar,
cover with  cling film and leave to macerate in the refrig- erator for
a couple  of hours. Taste the juices and adjust if necessary with sugar
or a  little lemon juice. Chill again and serve.  Posted by Stephen
Ceideburg  From an article by Meryl Constance in the Sydney Morning
Herald,  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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