Rose Water Scented Dried Fruit and Nut Salad

This morning I woke up thinking about my sister Rebecca. Actually, I woke up thinking I haven’t seen my sister in almost 3 YEARS. How is that even possible? How is it possible that I haven’t seen one of my best friends for that long? There’s something definitely wrong with that.

I have missed her every single day since she moved away. Forget Facebook. Forget Skype and all the modern technology. Not the same as having her here with us. Not even close.

Vicky and I started telling my niece stories about her the other day and could not stop laughing. Like how one day, when she was little, she stuck a corn nut up her nose and almost gave our nanny a heart attack. Or how she used to make butter and oil sandwiches or dip French fries in mayo , or eat pasta with ketchup and parmesan cheese.

She also loved this dried fruit and nut salad you’re about to see, so I decided it would be the perfect recipe to post today. And it’s funny because it is kind of like her a little bit: bold, full of energy, a little nutty and definitely sweet.

Rose Water Scented Dried Fruit and Nut Salad Recipes

Prep time: 15 mins  | Cook time:0 | Total time: 15 mins

Ingredients: 

• Soaking time: Overnight
• 2 cups dried apricots
• 1 cup pitted dried prunes
• ½ cup raw walnuts
• ⅓ cup raw slivered almonds
• ⅓ cup raw pistachios or roasted unsalted
• 2 tbsp pine nuts
• 1 cup of water
• 3 tbsp sugar
• ¼ tsp rose water
• ¼ tsp orange blossom water

Instructions:

1. Soak dried fruit and nuts in water overnight, in separate bowls (use at least 2 cups of water for the apricots)
2. Take half the soaked apricots and 1½ cups of their soaking water and puree in a blender. Pour into a large glass bowl.
3. Cut the rest of the apricots in quarters and add to the apricot puree
4. Cut the soaked prunes in half and add to the apricot puree
5. Drain the nuts and add to the puree
6. Add enough water to the remaining apricot soaking water to make 1 cup. Add 3 tablespoons of sugar and stir until well dissolved. Add ¼ tsp of rose water and ¼ tsp of orange blossom water. Add to the apricot puree.
7. Mix well together and refrigerate for 2 hours before serving.