Rosewater Fruit Salad

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

You will find this refreshing and fragrant dessert ideal for cleansing the palate after a spicy meal.


  • a piece of watermelon weighing about450 g/1 lb
  • 50 g/2 oz/½ cup flaked/slivered almonds, toasted
  • 4 peaches, stoned and quartered


    Cut the watermelon flesh into bite size pieces. Combine the syrup ingredients in a shallow pan, bring to simmering point and briefly poach the peach slices. Remove them with a slotted spoon and reserve the syrup. Arrange the fruit and almonds in a serving dish. Heat the syrup to boiling point, then simmer until reduced by half. Cool a little then pour over the fruit mixture. Chill well before serving.