Rose-scented fruit salad with filo straws

Recipes / Salads

Looking for a new way with fruit salad Serve it with crunchy filo straws.

Recipe «Rose-scented fruit salad with filo straws» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 75g caster sugar, 1/2 vanilla bean, split, seeds scraped, Juice of 2 limes, 2 tsp rosewater, 600g lychees , 1.5kg seedless watermelon, 1 small pineapple, 2 x 120g punnets raspberries , Unsprayed rose petals , to serve, Tamar Valley Greek Style Yoghurt, to serve, 50g sesame seeds, 55g caster sugar, 2 tbsp very finely chopped roasted walnuts, 3/4 tsp ground cinnamon, 4 sheets filo pastry, 50g clarified butter , melted.

Ingredients:

  • 75g caster sugar 
  • 1/2 vanilla bean, split, seeds scraped 
  • Juice of 2 limes 
  • 2 tsp rosewater 
  • 600g lychees 
  • 1.5kg seedless watermelon 
  • 1 small pineapple 
  • 2 x 120g punnets raspberries 
  • Unsprayed rose petals , to serve 
  • Tamar Valley Greek Style Yoghurt, to serve 
  • 50g sesame seeds 
  • 55g caster sugar 
  • 2 tbsp very finely chopped roasted walnuts 
  • 3/4 tsp ground cinnamon 
  • 4 sheets filo pastry 
  • 50g clarified butter , melted 

Instructions

  1. Preheat oven to 180C.
  2. For filo straws, combine sesame seeds, sugar, walnuts and cinnamon in a small bowl. Working with 1 sheet of pastry at a time, brush generously with butter, keeping the remainder covered with a lightly dampened tea towel. Scatter one-fifth of the sesame seed mixture over pastry. Cut pastry widthwise into four, then cut each strip widthwise into three. Tightly roll strips of pastry widthwise to form straws and place on a baking paper-lined oven tray. Repeat with remaining filo sheets.
  3. Brush straws with butter and scatter with remaining seed mixture. Bake for 10–12 minutes or until golden. Cool on tray.
  4. For fruit salad, combine 125ml (1/2 cup) water, sugar, vanilla bean and seeds in a small saucepan and very slowly bring to the boil.
  5. Remove from heat, leave to cool, then stir in lime juice and rosewater.
  6. Peel lychees and place in a large bowl. Remove rind from watermelon, skin and core from pineapple, then cut both into 1cm cubes and add to bowl. Pour syrup over and refrigerate until chilled.
  7. To serve, stir raspberries into fruit salad and scatter with rose geranium flowers (if using) and accompany with bowls of yoghurt and filo straws.