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Rose-Scented Fruit Salad

Ingredients

Preparation

  1. Step 1

    Peel where necessary and cut up a variety of fruits, such as melon, mango, bananas, oranges, apples, pears, apricots, nectarines, strawberries, seedless grapes, kiwis, cherries, and pineapple.

    Step 2

    Sprinkle with a mixture of sugar, lemon juice, and rose water. To serve 6, you may like 4–6 tablespoons sugar, the juice of 1 lemon, and 1–2 tablespoons rose water. Leave to macerate for at least an hour before serving, turning over the fruit a few times. The sugar will draw out their juice to form a fragrant syrup.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMelonFruitMangoStone FruitBananaOrangeCitrusApplePearApricotNectarineStrawberryBerryGrapeKiwiCherryPineappleLemonRose WaterSideSnackLunchVeganVegetarianNut FreeGluten FreeDairy FreeEasyNo-CookCookbooks
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