Orange blossom fruit salad

Doug Sherring

It’s always nice to have a little something sweet after eating, and if you don’t have time for baking your favourite sweet treat, a fruit salad loaded with whatever’s fresh at the market is perfect, especially berries. I’ve been known to pack a small chopping board and a small sharp knife to a picnic to make this fresh while we’re all sitting around. But it’s an easy one to pre-prepare at home, too. A splash of orange blossom water and some fresh mint make this so much more than a standard fruit salad, but be careful. I learned the hard way that you only need a tiny bit of the heavily perfumed orange blossom. If you’re feeling extra fancy, serve some meringues and cream on the side.

Ingredients

2 small	Navel oranges (Main)
2	Kiwifruit
1	Pear
½ punnet	Strawberries, hulled and quartered
½	Pomegranates, seeds removed
1 Tbsp	Fresh mint, thinly sliced
½ tsp	Orange blossom water

Directions

1. Peel the oranges with a small, sharp knife, pith included, and cut into segments. Peel and slice the kiwifruit, and cut the pear into small chunks, about 2cm.
2. Place the fruit in a medium-large stainless steel bowl, and add the pomegranate seeds, mint, and orange blossom water. Gently mix together.
3. Eat as soon as possible after assembling. Keep in an airtight container until ready to serve in bowls or cones. Garnish with an edible flower.