Middle Eastern · Dessert
Honey Rose Fruit Salad
A jewel-toned Middle Eastern fruit salad built from orange segments, pomegranate seeds, fresh figs, and grapes, bound with a honey and rose water syrup and finished with chopped pistachios and mint. Served chilled in individual bowls, it is a light, fragrant way to close a meal without reaching for anything heavy or baked.
$1
15 minsPrep
0 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
143Calories
2.5gProtein
3.6gFat
28.4gCarbs
23.6gSugar
3.4gFiber
2mgSodium
0mgChol
0.4gSat Fat
295mgPotassium
36mgCalcium
0.6mgIron
0mcgVitamin B12
24.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sauvignon Blanc
local
Moroccan Mint Tea
international
vegetarian
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Peel and segment the orange over a bowl to catch any juice, then set segments aside.
2
Halve the pomegranate and tap out the seeds into a bowl, discarding the pith.
3
Quarter the figs and halve the grapes.
4
In a small bowl whisk the honey, lemon juice, and a few drops of rose water until the honey loosens into a syrup.
5
Combine the orange segments, pomegranate seeds, figs, and grapes in two serving bowls, dividing evenly.
6
Drizzle the honey-rose syrup over both bowls.
7
Scatter the chopped pistachios and sliced mint over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Orange, peeled and segmented
- 45g45g Pomegranate, seeds only
- 45g45g Fig Fresh, quartered
- 40g40g Grape, halved
- 24g24g Honey
- 8g8g Lemon Juice
- 14g14g Pistachio, roughly chopped, garnish, 1
- 2g2g Mint, finely sliced, garnish, 1
