Recipe by Bayhill
Posted for the Zaar World Tour 2006-Syria. From "The Best of International Cooking" cookbook. Even though the title says that this is a salad, it is actually a dessert. If you prefer a less sweet dessert, add the juice of one lemon. I haven't made this recipe, but I love dried fruit and nuts and this sounds delicious. Note: prep time does NOT include refrigeration time, so be sure to allow extra time for required refrigeration.
Top Review by evelyn/athens
I made a half-batch of this and it is pretty wonderful stuff. I didn't stir in ice cubes to serve this, but stirred in some greek yoghurt instead for a different, but delicious treat. The rose water makes this extra-special. Thanks!
- 85.04 g dried apricots
- 85.04 g pitted prunes
- 85.04 g dried figs
- 85.04 g dried pears, rings or 85.04 g apple rings
- 44.37 ml raisins
- cold water, enough to cover fruit
- 29.58 ml whole blanched almonds
- 29.58 ml pistachio nuts
- 29.58 ml pine nuts
- 0.25 ml ground cardamom
- 0.25 ml ground cinnamon
- 59.14 ml grenadine
- 59.14 ml rose water
- ice cube (small)
Directions See How It's Made
- In a medium bowl, cover dried fruits with cold water. Cover and refrigerate 24 hours; drain well.
- In a large bowl, combine drained fruit and nuts.
- In a small bowl, combine cardamom, cinnamon, grenadine and rose water; pour over fruit and nuts. Cover and refrigerate at least 2 hours.
- To serve, stir in ice cubes.