Spring fruit salad with rosewater syrup

Spring fruit salad with rosewater syrup

From
Harvest
Serves
4–6
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Put 250 ml water and 165 g sugar in a saucepan. Add a few saffron threads and cardamom pods. Heat until the sugar dissolves. Remove from the heat and allow to cool for 5 minutes. Add 2 teaspoons rosewater plus the juice of 1 lime. Prepare a fruit salad with the most beautiful spring produce: try segments of oranges and pink grapefruit, ripe strawberries and slices of mango and pineapple. Combine in a deep bowl and drizzle with the rosewater syrup. Allow to marinate for 2 hours, stirring occasionally. Serve with a dollop of Greek-style yoghurt.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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