I was inspired from Marianne’s post Fruit and Flower Tower. Therefore, I had to share my recipe for fruit salad with you. Using fresh seasonal fruit from our garden, with a hint of rosewater and confectioners’ sugar, I am able to transform an ordinary fruit salad into an extraordinary delight. Subtle floral scent and flavor really elevates any fruit combination.
Whatever fruit is the gift of the season, rosewater blends well with a variety of flavors. Always use very little amount as it has an assertive scent and can overpower the delicate flavors of fruits. I always add ½ teaspoon at a time, toss my salad, and let it rest for a few minutes and taste. You can always add more. The goal is to maintain the flavors of each fruit and add a floral scent.My favorite summer fruit combination consists of plums, peaches, watermelon, variety of berries such as strawberry and blackberries. Come fall and winter, I incorporate a variety of citrus such as pink grapefruit, tangerine and oranges with a crunch from pomegranates. With spring combining grapes, pineapples, mango, blueberries and strawberries is a sure bet!
Healthy, delicious, and versatile, this fruit salad can be served as an appetizer or desert. I traditionally serve this salad at my brunch parties to cleanse the palate and cut the heaviness of eggs, cream and starch. A bright burst of fruit crunch with a light floral fragrance is my favorite salad this summer. Make it yours too!
1 ½ cups strawberries hulled and cut into bite size pieces
1 cup blackberries
1 cup watermelon bite size chunks
1 tablespoon confectioners’ sugar
½ teaspoon rosewater
Sprigs of mint leaves for decoration
In a large bowl, toss all the above ingredients and refrigerate for 30 minutes prior to serving.Play around with your favorite fruit combinations and share them with us.