Orange blossom fruit salad
Photo by Doug Sherring
It’s always nice to have a little something sweet after eating, and if you don’t have time for baking your favourite sweet treat, a fruit salad loaded with whatever’s fresh at the market is perfect, especially berries. I’ve been known to pack a small chopping board and a small sharp knife to a picnic to make this fresh while we’re all sitting around. But it’s an easy one to pre-prepare at home, too. A splash of orange blossom water and some fresh mint make this so much more than a standard fruit salad, but be careful. I learned the hard way that you only need a tiny bit of the heavily perfumed orange blossom. If you’re feeling extra fancy, serve some meringues and cream on the side.
- Peel the oranges with a small, sharp knife, pith included, and cut into segments. Peel and slice the kiwifruit, and cut the pear into small chunks, about 2cm.
- Place the fruit in a medium-large stainless steel bowl, and add the pomegranate seeds, mint, and orange blossom water. Gently mix together.
- Eat as soon as possible after assembling. Keep in an airtight container until ready to serve in bowls or cones. Garnish with an edible flower.