fruit salad

Ingredients for 8 servings:

• 3 oranges
• 1 pomegranate
• 2 apples
• 2 bulb(s)
• 4 figs
• 3 kiwis
• ½ small melon(s) (Galia melon)
• 150 g grapes, light, seedless
• 150 g dark, seedless grapes
• 1 handful of mulberries, dried
• 2 handfuls of walnuts
• 10 leaves of lemon balm
• 2 tbsp rose water
• some honey
• 1 lemon(s), freshly squeezed

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

First, wash, peel, and cut the fruit into small pieces. It’s best to prepare the oranges first, as they contain vitamin C and acid, which prevents the rest of the fruit from turning brown when added and occasionally mixed. Lemon juice can also be added. Next, add the mulberries and some chopped walnuts. Then take a small cup, add the lemon juice and rose water (available in Turkish grocery stores), and taste the mixture with a little fruit to adjust the ratio. When I first smelled rose water, I found it very pungent, but with the right amount, it gives the salad that certain something. If the sugar from the fruit isn’t enough for you, you can also add honey. Then sprinkle the lemon balm over the salad and let it sit in the refrigerator for a while, preferably overnight.