Middle Eastern · Dessert · Summer
Stone Fruit & Blossom Salad
4.6 · community
15m
Prep
0m
Cook
Easy
Level
140
Energy
Late-summer fruit at its most perfumed: apricots, plums, and persimmon in orange-blossom honey syrup with mint and pistachios — dessert that tastes like a garden.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Mixing bowls
Whisk
Baking pan
Prep checklist
Apricot — wedged
Plum — wedged
Persimmon — fuyu, sliced thin
Rose Water — optional, one drop of caution
Pistachios — crushed
2 steps
Method
1
Whisk honey, lime, orange-blossom water, and (carefully) rose water — floral waters are measured in drops; they turn from garden to grandmother's soap dish fast.
Why this works
Add, taste, stop. You can always drop in one more; you cannot take one out.
2
Fold through the fruit; rest 15 minutes to gloss and mingle. Mint and pistachios over, serve cool.
15 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.
On the plate
Serve it with
Sides
Softly whipped cream
A scoop of vanilla ice cream
Fresh berries
Garnish
Powdered sugar
Chocolate shavings
A few flakes of sea salt
Taste map
Flavour profile
Sweet
5
Salty
1
Sour
1
Bitter
1
Umami
0
Heat
0
Per serving
Nutrition
140
kcal
2g
protein
32g
carbs
1g
fat
3g
fiber
520mg
sodium
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Your notes
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