I don’t remember my mother making us a dessert on a daily basis. Desserts were for holidays and special occasions. Instead we would sit around every evening while my mother peeled and cut what seemed an endless amount of fruit while she shared with us stories like how much better fruit tasted “back home,” freshly picked and in season. She was on a never-ending quest to find a pear that wasn’t, in her words, “tasteless.” As she talked we listened and watched in amazement how she peeled an orange in one long continuous strip. This fruit salad is a combination of all the fruit she loves. They are all similar in texture and easy to scoop into balls. Of course you can use your favorite fruit and cut it the way you like. I’ve included cactus fruit if you can find it. I did manage to find a sweet, ripe pear as well. My mother would be delighted.
MAKES: 6–8 servings
INGREDIENTS:
YOGURT HONEY SAUCE:
- 1 cup full-fat yogurt
- ½ cup heavy cream, whipped slightly to thicken
- ¼ cup honey
- 1 vanilla bean, scraped
- ½ cup cantaloupe
- ½ cup honeydew melon
- ½ cup watermelon
- 2 mangoes
- 3 kiwis
- 4 cactus fruit
- 2 ripe pears
- ½ cup rose syrup
- 1 cup fresh pomegranate seeds, to garnish
- ½ cup chopped pistachios, presoaked in 3 tbsp rosewater, to garnish
INSTRUCTIONS:
- In a bowl place the yogurt, the slightly thickened cream and honey. Slice the vanilla bean in half, scrape the seeds and place in the bowl. Whisk together to combine and set aside. Using a melon baller, scoop out balls of each fruit.
- Put in a large bowl and mix gently to combine. Place in individual serving dishes and drizzle on some rose syrup. Garnish with the fresh pomegranate seeds and pistachio nuts. Serve alongside the yogurt honey sauce.
