ORANGE-SCENTED FRUIT SALAD
This Moroccan fruit salad can be changed up depending on what fruits are in season. Consider using watermelon, cantaloupe, pineapple, to name a few. Maybe not so traditional, but it will taste just as good! Orange blossom water can get overpowering quite quickly, so start off with a tablespoon and adjust to your taste.
Provided by Lori Loucas
Categories Fruit Salads
Time 20m
Number Of Ingredients 12
Steps:
- 1. Peel the oranges and mandarin, cut into bite sized pieces. Wash strawberries and cut in quarters. Cut the dates into bite sized pieces. Put these fruits, plus the cubed honeydew and mint, into a large bowl.
- 2. Wash the figs and quarter them. If not using fresh figs, cut them into bite sized pieces. Set aside. Cut the bananas into bite sized pieces. Set aside.
- 3. Sprinkle the sugar over the fruit, followed by the orange blossom water. Toss so that all the fruit is coated. Add the fresh figs and bananas. Gently toss.
- 4. Taste and adjust sugar and orange blossom water to taste. A lot depends on the sweetness of the fruit. Cover with plastic wrap and refrigerate for 1-2 hours. To make ahead, leave out the bananas and refrigerate overnight, adding the bananas right before serving.
- 5. To serve, sprinkle with the walnut pieces and pomegranate arils (if using)..
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