Rose-Scented Fruit Salad

December 9, 2011

Ingredients

Step 1
Peel where necessary and cut up a variety of fruits, such as melon, mango, bananas, oranges, apples, pears, apricots, nectarines, strawberries, seedless grapes, kiwis, cherries, and pineapple.
Step 2
Sprinkle with a mixture of sugar, lemon juice, and rose water. To serve 6, you may like 4–6 tablespoons sugar, the juice of 1 lemon, and 1–2 tablespoons rose water. Leave to macerate for at least an hour before serving, turning over the fruit a few times. The sugar will draw out their juice to form a fragrant syrup.

Turn humble onions into this thrifty yet luxe pasta dinner.

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Put that half-full tub to use with recipes that go beyond the Italian American classics.

Like Sri Lankan cashew curry and vegan stuffed shells.

Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.

Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.