Fruit Salad with Rose and Cinnamon Syrup
Ingredients
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150g sugar
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300ml water
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2 sticks cinnamon
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Small handful rose petals
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2 oranges
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1 grapefruit
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1 pineapple
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3 kiwi fruit
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8 strawberries
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1 small bunch mint
Method
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Put the sugar, water, cinnamon and rose petals in a pan. Heat gently, stirring until the sugar dissolves. Cook for 10 minutes to form a thin syrup. Leave to cool. Discard the cinnamon and petals.
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Peel and slice the oranges, grapefruit and pineapple. Peel and dice the kiwis. Hull and cut the strawberries in halves or quarters.
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Chop the mint, mix with the fruit, then stir in the syrup. Serve the salad decorated with fresh rose petals and more chopped mint.
Comments
Glossary
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Chop
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Cinnamon
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Dice
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Dissolve
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Grapefruit
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Handful
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Heat
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Hull
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Kiwi
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Mint
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Mix
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Orange
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Peel
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Pineapple
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Slice
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Stir
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Strawberries
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Sugar
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Syrup
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Thin
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This recipe was first published in May 2000.
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