📝 About This Recipe
This vibrant fruit salad is a sophisticated celebration of Mizrahi flavors, blending the seasonal bounty of the Middle East with the bold, anise-scented kick of Arak. The spirit macerates the fruit, drawing out natural juices to create a light syrup that is both refreshing and aromatic. It’s a quintessential Kosher Pareve dessert that balances sweetness with the cooling notes of fresh mint and the earthy crunch of roasted nuts.
🥗 Ingredients
The Fruit Base
- 2 cups Honeyglow Pineapple (peeled, cored, and cut into 1/2-inch cubes)
- 1 cup Red Seedless Grapes (halved lengthwise)
- 4 pieces Firm-Ripe Apricots (pitted and sliced into wedges)
- 1/2 cup Pomegranate Arils (freshly deseeded)
- 1 piece Green Apple (Granny Smith) (diced, skin on for color)
- 4 pieces Fresh Figs (quartered, if in season)
- 4 pieces Medjool Dates (pitted and slivered)
Arak Maceration Syrup
- 3 tablespoons Arak (Premium quality) (clear anise-flavored spirit)
- 1/4 cup Fresh Orange Juice (strained)
- 1 tablespoon Fresh Lime Juice (to prevent browning)
- 1/2 teaspoon Orange Blossom Water (be careful, it is potent)
- 2 tablespoons Honey or Agave Nectar (adjust based on fruit sweetness)
Garnish and Texture
- 1/4 cup Fresh Mint Leaves (finely chiffonaded)
- 1/4 cup Shelled Pistachios (lightly toasted and roughly chopped)
- 1 teaspoon Dried Rose Petals (culinary grade, optional)
👨🍳 Instructions
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1
Begin by toasting the pistachios in a small dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Remove immediately and set aside to cool.
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2
In a small glass bowl, whisk together the Arak, orange juice, lime juice, honey, and orange blossom water until the honey is completely dissolved.
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3
Prepare the pineapple by removing the skin and eyes, then dicing into uniform bite-sized pieces; place in a large non-reactive mixing bowl.
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4
Halve the grapes and slice the apricots and figs, adding them to the bowl with the pineapple.
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5
Dice the green apple last to minimize oxidation, and toss it immediately with the other fruits.
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6
Add the slivered Medjool dates and the pomegranate arils to the fruit mixture, tossing gently with clean hands or a silicone spatula.
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7
Pour the Arak syrup over the fruit. Toss thoroughly but gently to ensure every piece of fruit is coated in the liquid.
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8
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but no more than 2 hours. This allows the Arak to 'cook' the fruit slightly and the flavors to meld.
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9
Just before serving, wash and dry the mint leaves. Stack them, roll tightly, and slice into thin ribbons (chiffonade).
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10
Remove the fruit from the fridge and give it one final gentle toss to redistribute the juices that have settled at the bottom.
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11
Divide the fruit salad into individual chilled glass bowls or one large crystal serving platter.
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12
Garnish generously with the toasted pistachios, fresh mint ribbons, and a sprinkle of dried rose petals for a floral finish.
💡 Chef's Tips
Always use a high-quality Arak (like El Namroud or Kawar) as cheaper versions can have a harsh medicinal aftertaste. If you don't have Arak, Ouzo or Sambuca are acceptable substitutes, though they are slightly sweeter. Do not add the mint or nuts until the very moment of serving; the mint will turn black and the nuts will lose their crunch if they sit in the juices. Select fruit that is firm-ripe; overly soft fruit will turn mushy during the maceration process. Adjust the honey amount based on the season—summer stone fruits may need less sweetener than winter citrus.
🍽️ Serving Suggestions
Serve alongside a dollop of thick Labneh sweetened with a touch of honey for a creamy contrast. Pair with a glass of chilled nana (mint) tea or a small glass of extra Arak served over ice with a splash of water. Accompany with traditional Sephardic almond cookies or 'Kichlach' for dipping into the fruit syrup. This makes a perfect light ending to a heavy Shabbat meal featuring slow-cooked meats or stews. For a brunch setting, serve this over a bowl of thick Greek yogurt or alongside a platter of salty cheeses.