Strawberries and pomegranate seeds with rosewater syrup

Preparation info
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Appears in

By Christine Manfield

Published 1999

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This is a very simple and light fruit salad to have at the completion of a rich, spice-laden dinner. The flavours are sweet and sour; the textures are soft yet crunchy — very refreshing.



  1. Cut pomegranates in half and remove seeds.
  2. Reserve half the seeds for serving, then press remaining seeds through a sieve to make pomegranate juice. Stir pomegranate juice into rosewater syrup.
  3. Hull strawberries and cut in half lengthwise.
  4. Toss strawberries and reserved pomegranate seeds in a bowl, then stir through rosewater syrup and serve