Fruit Salad for a story by Afshan Ahmed on the Slow Food movement, which Suzanne Husseini, is a part of. These photos are from her cookbook. CREDIT: Courtesy Suzanne Husseini
Fruit Salad for a story by Afshan Ahmed on the Slow Food movement, which Suzanne Husseini, is a part of. These photos are from her cookbook. CREDIT: Courtesy Suzanne Husseini
Fruit Salad for a story by Afshan Ahmed on the Slow Food movement, which Suzanne Husseini, is a part of. These photos are from her cookbook. CREDIT: Courtesy Suzanne Husseini
Fruit Salad for a story by Afshan Ahmed on the Slow Food movement, which Suzanne Husseini, is a part of. These photos are from her cookbook. CREDIT: Courtesy Suzanne Husseini

Food

Recipe: Fruit Salad

Afshan Ahmed

July 30, 2013

  • English
  • Arabic

What is in your fruit salad? Spruce up that mix with a recipe from Dubai-based chef Suzanne Husseini's cookbook When Suzanne Cooks.

6-8 servings

1/2 cup orange cantaloupe 1/2 cup green cantaloupe (honeydew) 1/2 cup watermelon 2 mangoes 3 kiwis 4 cactus fruit 2 ripe pears 1 cup fresh pomegranate seeds, to garnish 1/2 cup pistachios, presoaked in 3 tbs rosewater, to garnish 1/2 cup rose syrup

Yoghurt honey sauce 1 cup full fat yoghurt 1/2 cup double cream, whipped slightly to thicken 1 vanilla bean, scraped 4 tbs honey

In a bowl place the yoghurt, the slightly thickened cream and honey. Slice the vanilla bean in half, scrape the seeds and place in the bowl. Whisk together to combine and set aside.

Using a melon baller scoop out balls of each fruit. Put in a large bowl and mix gently to combine. Place in individual serving dishes and drizzle on some rose syrup. Garnish with the pistachio nuts and fresh pomegranate seeds. Serve alongside the yoghurt honey sauce.

For more recipes and information about the book visit Husseini's facebook page : https://www.facebook.com/suzannehusseini?ref=ts&fref=ts

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