This is one of my absolute favorite things on a hot, summer day.
After 2 years of making this fruit salad, it has become a family staple and it’s about time to share. Just in time for summer days ahead!
Joy the Baker is such an inspiration. Her melon/berry fruit salad is splashed with rosewater for a light, floral flavor. I added lime juice and agave syrup, which adds a nice sweetness and tang. Torn mint leaves are the final touch, which just makes everything so wonderfully refreshing. The fruit drinks in the bright, fresh flavors as it sits. So perfect!
Mint Rosewater Fruit Salad
Inspired by Joy the Baker
This recipe is super flexible… any combination of melon and berries works great. The rosewater/lime/agave combo is an approximation, so feel free to adjust to taste.
Chopped melon (i.e. watermelon, canteloupe, honeydew)
Berries (i.e. blueberries, strawberries, blackberries)
2-3 teaspoons rosewater*
Juice of 3-4 small limes
2 teaspoons agave syrup
Large bunch of mint leaves, torn
Combine all the fruit in a large bowl. In a small bowl, combine rosewater, lime juice, and agave syrup. Pour dressing over fruit and toss to combine. Sprinkle torn mint leaves onto salad, toss again to combine, and refrigerate for about 30 minutes while flavors set. Serve and enjoy! (Joy the Baker suggested a rosewater whipped cream, which I’m guessing would be amazing!)
*Rosewater is available in many middle eastern markets.