ROSE-INFUSED FRUIT SALAD: Super Simple Series

The Super Simple Series aims to be super simple. That’s that.

JUMP TO THE RECIPE

This is as simple as it gets, yet the simple tweak elevates this to a whole new level. I served this a couple of weeks ago as the finisher to a super-healthy meal and my guests loved it, but couldn’t quite put their finger on what IT was.

It was, simply, rose-scented water. An ingredient familiar to most in South East Asia, rose water is the result of steeping rose petals in water. Think of it as a super clean, super fresh rose tea. It’s used heavily in Indian and Middle Eastern cuisines which is why it ended up in South East Asia. You can find it in any Indian grocer and SOME Asian grocers.

Rose water imparts quite a strong flavor and its floral notes can be quite overpowering, so when I use it in this situation, I always water it down. Because this version doesn’t have any sugar, I suggest letting your fruit “macerate” in their own juices with the rose water for a few hours in the fridge. The flavors meld together, the sweeter fruit release some of their sugar into the “syrup”, and life becomes that much better.

Texture is key, here. You want a variety of soft, silky fruit like kiwi, mango and berries, snappy fruit like melons, stone fruit  and grapes and crunchy fruit like apples. That variety will help your salad achieve Olympian-level greatness. Varying the sweetness-level of the fruit in question will also have your taste buds doing cartwheels, which is precisely what we want to keep every bite interesting.

Don’t be a wanker and arrange your fruit like I did. Just chop it up and put it into a bowl so you can stir it and make it delicious. I’m just an idiot that likes taking photos.

Now, I feel like I’ve written far too much about something so simple. Onward!

Rose-infused Fruit Salad

Prep time: 10 minutes

Makes 6 servings

Ingredients

  • 4 cups of chopped/sliced fruit (berries, mango, kiwi, grapes, apple work well. See above for tips)
  • 1 tablespoon of rose water
  • 1 cup of water
  • Yoghurt, nuts and seeds to serve

Method (and a touch of madness)

  • Mix the rose water and water together.
  • In a large bowl, mix all the fruit and rose water mixture together. Let sit for at least an hour in the fridge.
  • To serve, spoon into bowls and top with yoghurt, nuts and seeds.

 Guide for the ‘arians:

  • Flexitarian – good
  • Pescetarian – good
  • Omnivore – good
  • Vegetarian – good
  • Vegan – use non-dairy yoghurt
  • Gluten free – good
  • Lactose free – use non-dairy yoghurt

You’re welcome.

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2 thoughts on “ROSE-INFUSED FRUIT SALAD: Super Simple Series

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