Salted Oranges

Very salty oranges that smell wonderfully aromatic but are too salty to eat on their own. Combine them with other dishes, raw or cooked. Recipe by Alexis Goertz, Edible Alchemy

05/03/2026

Very salty oranges that smell wonderfully aromatic but are too salty to eat on their own. Combine them with other dishes, raw or cooked.

Ingredients

Ingredients for 4 portions

For Preserving

Sealable jar

Salt (non-iodized)

Organic oranges

Vegan Salted Orange Ice Cream

1 Frozen banana (sliced)

200 ml Coconut milk

1/8 Slice of a salted orange

Preparation

Fermentation of the Oranges

Wash the oranges and cut into quarters.

Cover the bottom of a clean, sealable jar with salt. Place a layer of oranges and sprinkle with salt.

Add more layers of oranges, sprinkling each with salt. After each layer press the oranges down so juice is released and no air pockets remain.

Fill the jar to the top with salt and oranges, add a final layer of salt on top, and seal the jar.

Let sit at room temperature for 3–4 weeks, placing a plate or bowl underneath. The high salt concentration prevents unwanted yeasts and bacteria.

Salted Orange Peels

Cut the orange peels into small pieces so the salt can better draw out the remaining juice.

Let ferment at room temperature for 3–4 weeks, then press the peels down in the jar and store the jar in the refrigerator.

A thick, aromatic syrup forms with orange flavor and salt.

Preparation of the Ice Cream

Place frozen banana, coconut milk, and 1/8 slice of a salted orange into the blender.

Blend everything and enjoy immediately.

Note: This recipe has no exact measurements, as you can simply make as much as you want or have. This recipe is also suitable for other citrus fruits.

Keeps in the refrigerator for over a year!

This recipe was provided to us by Alexis Goertz of Edible Alchemy.