As in North Africa, Iraq, Iran and beyond, fruit salads are becoming popular in the Arab Gulf. Today, almost every type of fruit is sold in the souks (marketplaces) of the Arab Gulf countries, thus providing the variety needed for fruit salads. In lands where the date once reigned supreme, other fruits are becoming equally popular. The availability of all types of fruit, from the mundane to the exotic, allows the cook to create his or her own salad medley. Feel free to use whatever fruits you like—just make sure to combine at least three different types plus raisins. The cardamom-scented lemon and honey sauce is what gives this fruit salad its Arab Gulf touch. It is a refreshing and tangy salad and can also be served as a salad accompanying an entrée.
Serves: 8
Prep time: 20 minutes
Cooking time: 5 minutes
Cooling time: 10 minutes
INGREDIENTS:
- 2 seedless oranges, peeled and separated into segments
- 1 cantaloupe (about 2 lbs/1 kg), peeled and cut into 1/2-in (1.25-cm) cubes
- 2 apples, peeled, cored and cut into 1/2-in (1.25-cm) cubes
- 1/2 cup (75 g) seedless raisins, rinsed
CARDAMOM HONEY SAUCE:
- 1/2 cup (125 g) honey
- 2 tablespoons water
- 3/4 teaspoon ground cardamom
- 4 tablespoons freshly squeezed lemon juice
INSTRUCTIONS:
- To make the Cardamom Honey Sauce: Place the honey, water and cardamom in a small saucepan. Bring to a boil, stirring a few times (add a little water if a thinner syrup is desired). Stir in the lemon juice and remove from the heat. Allow to cool at room temperature.
- Cut the orange segments in half crosswise. Place the orange segments, cantaloupe cubes, apple cubes and raisin in a large serving bowl. Gently toss the fruit with the cooled Cardamom Honey Sauce and serve immediately.
