Sunday, June 21, 2009

Rose-Scented Dessert Fruit Salad

Fresh and dried fruits are part of the conclusion of a typical Middle-Eastern meal.Typical Middle-Eastern desert salads usually contain a combination of 5-6 different kinds of fresh fruits or a mix of 50-50 fresh/dried. They are commonly flavored with either a rose or orange-blossom scented infused water, a common ingredient of the Arab pantry and garnished with nuts or pomegranate seeds. Some cooks make a simple rose water syrup to coat the fruits, but I prefer not to add any additional sugar as luscious, ripe fruits don't need any further flavor enhancement.In the recipe, are some of the common fruits that make up a traditional Middle-Eastern desert fruit salad but feel free to substitute any with your favorites.

4 Servings


1/2 medium cantaloupe, peeled & cut into 1/2"cubes

2 large oranges, peeled & sectioned;sections cut in half

2 bananas, sliced diagaonally

1/2 grapefruit, peeled & cut into 1/2"cubes

seeds from 1/2 pomegranate

1 c fresh or dried pitted dates, chopped (optional)

1 c fresh or dried figs, chopped in half (optional)

juice of 1 lime

2 oz. rose water essence

6 Tbsp. unsalted pistacios, to garnish

  1. Put all the peices of fruit into a large bowl.In anaother bowl, mix together the lime juice and rosewater together.Pour limejuice and rosewater mixture over fruits and turn gently until well combined.
  2. Refrigerate for at least 2 hours, until ready to serve.Garnish on top with pistacios.
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