Persian Honey Rosewater Fruit Salad

Vegetarian, Vegan, Gluten-free, Paleo

Fruit and a yellow bowlThis fruit salad, while simple, is a fragrant dessert that brings to mind a Persian spring. Its distinctive flavor is popular in middle eastern cuisine, often used in sweets and desserts. If the light floral scents of a rose garden could be found in a dish, this is it.

Refreshing, with a hint of honey, the natural sweetness of the watermelon and apples, plus the tang of the oranges and strawberries provide a delicious contrast. Using organic fruits help keep pesticides and herbicides from the tables, and is healthier for the environment too, avoiding run-offs that have been chipping away at our ecosystem. 

If you can, chill the fruits for at least an hour before making, so you don’t have to chill it afterward, which can sometimes cause browning.

You can switch up the types of fruits depending on your tolerance, as pear, kiwi, grapefruit, raspberry, blackberry, pomegranate, and other types of melons are also great ingredients to use. The natural sugars in this fruit salad might tip the scales if you’re on a keto diet, so make sure you watch your total daily carb intake. 

Ingredients

  • 1 teaspoon organic raw honey
  • 3 tablespoons organic rosewater
  • 1 cup watermelon, cut into 1-inch pieces
  • ¼ cup organic blueberries
  • 1 cup organic strawberries, quartered
  • 1 organic orange, segmented
  • ½ organic apple, peeled and cut into 1-inch pieces
  • 1 teaspoon fresh mint, minced. More for garnish

 

Directions

  1. Chill the fruits for 1 hour in the fridge before cutting. 
  2. Combine fruits in a bowl and add rosewater. Toss to coat evenly.
  3. Drizzle raw honey over the fruits, add minced mint, and toss again.
  4. Serve chilled.
Persian Honey Rosewater Fruit Salad