Satsuma Orange, Honey, Toasted Marshmallow Recipe

Peel the satsuma oranges: remove the skins and as much of the white pith as possible. Working over a bowl to catch juices, segment each orange by cutting on either side of the membrane to release individual segments (supremes). Reserve any juice that collects in the bowl.

Transfer the orange segments and collected juice to a medium mixing bowl. Gently pat the segments dry with paper towels if very wet so they hold their shape when plated.

Lightly bruise the mint leaves by clapping them between your palms or tearing them roughly; add the mint to the bowl with the orange segments, reserving a few whole leaves for garnish.

Make the honey dressing

In a small bowl, whisk together the honey, lemon juice, lemon zest, and olive oil until smooth. Add the reserved orange juice if you collected more than a tablespoon — the dressing should be loose but not watery.

Season the dressing with fine sea salt and freshly ground black pepper. Taste and adjust: add a little more honey if you prefer sweeter, or a squeeze more lemon if you want more brightness.

Pour the dressing over the orange segments and gently toss to coat. Let the fruit macerate for 10–15 minutes at room temperature so flavors meld.

While the fruit macerates, prepare the marshmallows. If using a kitchen torch: thread 1–2 marshmallows onto small skewers or hold them on a metal fork. If using a broiler: line a baking sheet with foil and butter it lightly to prevent sticking.

Torch method: lightly toast the marshmallows with the kitchen torch, rotating to achieve an even golden-brown crust and some darker char spots. Aim for an outer crispness while keeping the inside soft. Broiler method: place the marshmallows on the prepared sheet and broil 3–4 inches from the heat for 30–60 seconds, watching closely, until puffed and browned—remove immediately.

If you like, rub the lightly toasted surface with the optional 1 tsp butter for additional sheen and flavor. Sprinkle a very small pinch of coarse sea salt on each toasted marshmallow to enhance contrast.

Cut larger toasted marshmallows in half crosswise so each serving gets an even portion of charred marshmallow. Alternatively, leave small ones whole for garnish.

Divide the macerated orange segments among 4 small dessert plates or bowls (about 1½ satsumas per serving). Spoon any remaining dressing from the bowl over the fruit.

Top each portion with 2 toasted marshmallows (or equivalent halves). If using a very large marshmallow, place a half on each portion so there is a balance of fruit and toasted marshmallow.

Scatter the optional toasted nuts and remaining torn mint leaves over the plated fruit for texture and color. Finish with a light crack of black pepper if desired and a final tiny pinch of coarse sea salt on the marshmallow for contrast.

Serve immediately while the marshmallows are warm so you get the contrast of bright, juicy satsuma with warm, sweet, toasted marshmallow.