A perfect treat on a hot summer day.

This summer citrus salad with rose water is an elegant way to beat the heat. It only takes a few minutes to make. It is best to let it sit in the refrigerator for a few hours or even over before serving.  The citrus used here along with the strawberries everyone is familiar with. However, what about the rose water? Do you know what it is? Have you used it before in other recipes?

Rose water is what makes this fruit salad different and delicious. Many Mediterranean dessert recipes use it. It adds a sweet touch with its elegant aroma and flavor. If you never worked with rose water before this recipe offers you a chance to learn about and taste a new ingredient.  It livens up this citrus salad and elevates this dish to another deliciously exotic level.

Simple recipes like this that only use a few basic ingredients are best in the summer.  Citrus is at its peak of perfection this time of the year. As long as you get all the ingredients listed here in a bowl and chill it well you can’t go wrong.  Serve it as a starter course, or even as a dessert at the end of a meal.  I like it as a cool refreshing snack on a hot summer’s afternoon.

Procedure

To make the syrup:

• Combine the rose water, sugar, and water in a small saucepan and heat to a gentle simmer. Stir until the sugar is just dissolved. Set aside to cool.

To separate the grapefruit and orange segments from their skins:

• With a sharp kitchen knife cut about 1/2 inch off the top and bottom of the fruit.
• With your knife, carefully cut off the peel and pith, curving down and around to follow the shape of the fruit.
• Be sure to remove all of the pith and skin so that the juicy segments are exposed.
• Holding the fruit in one hand, hold your knife in the other and use it to gently slice each segment away from the skin separating it from the next.
• Do this over a bowl to collect all the juice.
• Cut the strawberries in half. If they are very big you can quarter them.

Tip: Sometimes you can simply pull the skin away with your fingers as if you were turning the pages of a book.

• When done reserve the citrus segments in the bowl with the juice and now work on the pistachios.

To blanch the pistachio nuts (optional):

• Bring a small saucepan of water to a boil.
• Simmer the pistachio nuts for two minutes and strain. When cool enough to handle, turn the nuts out onto a clean dishcloth, fold a dishcloth over to enclose them, and rub lightly to remove their skins.
• Most of the skins will easily come off. Don’t worry about the ones that don’t you can still use them

Combine the ingredients:

• Combine the citrus segments, rose water syrup, reserved juice, and about half the pistachios in a serving bowl.
• Gently toss with your fingers or a spatula.
• Cover and refrigerate the salad. When ready to serve, scatter the remaining pistachios on top.

Tip: They’ll stay crisper if you leave this until you are ready to serve it.

Best served well chilled!

Also, try making this refreshing Macedonian Fruit Salad this summer.