flower-water fruit salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings
Ingredients
1 pomelo (or substitute grapefruit)
1 cup of pomegranate seeds (from about 1/2 of a large pomegranate, or 1 small one)
1 granny smith apple
2 tablespoons lemon juice
2 teaspoons honey *
1/4 to 1/2 teaspoon orange blossom water, or a few drops to 1/8 teaspoon rosewater **
1 pinch salt
Instructions
- Score the pomelo’s outer rind and then peel it away. Pull the pomelo in half, and then separate the segments. Remove the skin surrounding each segment, trying to keep everything as intact as possible (for now). Or, if you’re using a grapefruit, supreme it.
- Slice the apple into small wedges and immediately toss them in a bowl with the lemon juice (this will keep them from browning). Remove the apple pieces, reserving the remaining juice.
- Combine the lemon juice, honey, orange blossom water, and pinch of salt.
- Set aside 2 tablespoons of pomegranate seeds for garnish, and then pour the dressing over the remaining pomegranate, pomelo, and apple, and fold together very carefully with a rubber spatula. Some of the pomelo will break up into smaller pieces, which is totally fine (just try not to break it up too much).
- Garnish with the pomegranate seeds you set aside, and serve.
Notes
* Feel free to substitute agave or another neutral-flavored syrup to make this vegan.
** I prefer 1/2 teaspoon orange blossom water, but you can use 1/4 teaspoon if you prefer. I strongly recommend against using more than 1/8 teaspoon rosewater, because it can be extremely overpowering in large quantities. You want just a little to add fragrance, but not so much that it tastes like perfume.
Find it online: https://cardamomandtea.com/207/fall-fruit-salad/