Teresa's Recipes
Lebanese Fruit Salad with Orange Blossom
Experience a touch of Middle Eastern cuisine with this vibrant Lebanese fruit salad. Infused with aromatic orange blossom water and a hint of honey, this refreshing salad is an exquisite amalgamation of sweet and tangy flavors. With a mix of colorful fruits and a sprinkle of fresh mint leaves, it serves as a perfect, light dessert for a warm summer day or a delightful palate cleanser after a hearty meal. This recipe carries the essence of Lebanon's rich culinary heritage, where the use of flower waters like orange blossom is prevalent.
Ingredients
- 2 tablespoons Lemon juice
- A handful, finely chopped Fresh mint leaves
- 2 tablespoons Honey
- 1 tablespoon Orange blossom water
- 4 cups, chopped Mixed fruits (like oranges, apples, berries, grapes, and pomegranate seeds)
Dietary Notes
- Servings: 4
- Dish Type: Dessert/Salad
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Calories: 150
- Fat: 1g
- Carbs: 37g
- Protein: 2g
- Sodium: 10mg
- Sugar: 30g
Instructions
- In a large mixing bowl, add the chopped mixed fruits.
- In a separate small bowl, whisk together the orange blossom water, honey, and lemon juice until well combined. This will serve as your fruit salad dressing.
- Drizzle the dressing over the fruits, ensuring it's evenly distributed.
- Gently toss the fruit salad to make sure all pieces are coated with the dressing.
- Top the salad with finely chopped fresh mint leaves for that extra kick of freshness.
- Refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together beautifully.
- Serve chilled. Enjoy as a standalone dessert or as a refreshing side dish!
Tips
- You can use any combination of fruits you like or have on hand. Just remember to choose ripe but firm fruits to maintain a good texture.
- The salad can be stored in the refrigerator for a couple of days, but it's best consumed fresh.
- For a vegan version, substitute honey with agave syrup or maple syrup.