Rose-Scented Fruit Salad

December 9, 2011

Ingredients

Step 1
Peel where necessary and cut up a variety of fruits, such as melon, mango, bananas, oranges, apples, pears, apricots, nectarines, strawberries, seedless grapes, kiwis, cherries, and pineapple.
Step 2
Sprinkle with a mixture of sugar, lemon juice, and rose water. To serve 6, you may like 4–6 tablespoons sugar, the juice of 1 lemon, and 1–2 tablespoons rose water. Leave to macerate for at least an hour before serving, turning over the fruit a few times. The sugar will draw out their juice to form a fragrant syrup.

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