Fruit Salad with Middle Eastern Syrup


1 pomegranate, seeds removed

½ cup pineapple, chopped into cubes

1 punnet strawberry, hulled and halved

1 punnet blueberry

1 red apple, thinly sliced in rounds

½ cup honey dew melon, cut into cubes

¼ cup mint leaves, shredded  

¼ cup pistachios, lightly toasted

½ cup natural yoghurt – to garnish


1 cup cane sugar

½ cup water

1 tbsp lemon juice

1 tsp rose water



Dissolve sugar in water. Add lemon juice and bring to a boil. Stir occasionally until syrup slightly thickens (about 10 min). Add rose water towards end of cooking time. Let stand to cool. Combine fruit, mint and nuts then drizzle with syrup and top with yoghurt.