Middle Eastern · Dessert
Chilled Fruit with Rose Syrup
A cooling Middle Eastern fruit salad of watermelon, pineapple, pomegranate, grapes and orange steeped in a lightly scented sugar syrup brightened with lemon, finished with chopped pistachio and torn mint. Served well chilled in individual bowls, it leans on the natural sweetness and juiciness of ripe fruit rather than cream or pastry, making it a refreshing palate-cleansing finish after a rich meze spread.
$1
15 minsPrep
3 minsCook
38 minsTotal
EasyLevel
Nutrition per serving
125Calories
1.9gProtein
2.2gFat
27gCarbs
22.7gSugar
2.4gFiber
2mgSodium
0mgChol
0.3gSat Fat
238mgPotassium
24mgCalcium
0.5mgIron
0mcgVitamin B12
29.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Rosé Wine
local
Rose Water Lemonade
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Cut the watermelon and pineapple into even 2cm cubes, segment the orange over a bowl to catch any juice, and halve the grapes; place all the fruit along with the pomegranate seeds into a mixing bowl.
2
In a small saucepan, warm the 25g water with the 20g sugar over low heat, stirring until the sugar fully dissolves, about 2 minutes, then remove from heat and stir in a few drops of rose water substitute flavour if desired along with the lemon juice; set the syrup aside to cool completely.
3
Once the syrup has cooled to room temperature, pour it over the mixed fruit and toss gently to coat every piece.
4
Divide the fruit and syrup evenly between two bowls, cover, and refrigerate for at least 20 minutes to chill through and let the flavours meld.
5
Just before serving, scatter the chopped pistachios and torn mint leaves over each bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Watermelon, cubed
- 50g50g Pineapple, cubed
- 40g40g Pomegranate, seeds removed
- 40g40g Grape, halved
- 40g40g Orange, segmented
- 20g20g Sugar White, dissolved in water for syrup
- 25g25g Water, simmered with sugar for syrup
- 5g5g Lemon Juice, stirred into cooled syrup
- 8g8g Pistachio, roughly chopped, garnish, 1
- 2g2g Mint, torn leaves for garnish, garnish, 1
