Red fruit salad with rose scented cream makes the most of sweet ripe strawberries, grapes, plums and cherries. Growing up I often helped my mother prepare afternoon tea on Sundays especially when we were having guests.
One of her favorite summer desserts was macerated strawberries topped with vanilla scented whipped cream. There certainly is nothing that speaks to Summer like a bowl of fresh ripe strawberries bursting with sweetness.
Except perhaps a bowl of red fruit salad with sweet ripe strawberries, grapes, plums and cherries macerated in sugar or honey and lemon juice and topped with a delicious rose water scented cream. I have not had strawberries and cream in a very long time and when I spied the small sweet ripe strawberries I just could not resist. They were followed in to my basket by cherries, red grapes, and juicy plums.
With Summer winding down it won’t be long before all the imported berries and stone fruits are no longer as plentiful. Unfortunately, the UAE heat does not support much locally grown produce of this nature during the summer months, although we do occasionally get organic locally grown strawberries and mulberries.
Red fruit salad with rose scented cream
Red fruit salad
- 100 grams ripe sweet strawberries
- 100 grams red plums
- 100 red grapes
- 100 grams cherries
- 15 ml sugar or 10 ml honey or stevia to taste (approximately 1 tablespoon)
- 2.5 ml lemon juice (approximately 1/2 teaspoon)
- Fresh coarsely ground black pepper (few grinds only to taste)
Rose scented cream
- 125 ml double cream (approximately 1/2 cup)
- 60 ml greek yogurt (approximately 1/4 cup)
- 2.5 ml rose water (approximately 1/2 teaspoon)
- Rinse all the fruits under cold water without breaking the skin.
- Stone and slice the cherries and plums and add to a bowl.
- Hull and slice the strawberries and add to the other fruits.
- Remove grapes from the stalk and add to the other fruits. Slice in half if the grapes are too big.
- Add the sugar ( or honey / stevia) and lemon juice and mix lightly to combine.
- If adding the black pepper, do so now, then cover with plastic wrap.
- Allow to macerate in the fridge for at least 30 minutes to allow the juices to draw and form a syrup.
- Whisk the cream, greek yogurt and rose water until soft peaks form.
- Dish fruit salad into dessert plates and top with a dollop of cream before serving.
Nutritional information for the recipe is approximate only and we cannot guarantee the accuracy of the nutritional information given.
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