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Orange blossom fruit salad

  • 20 minutes
  • N/A
  • 15 minutes
  • 4
Orange blossom fruit salad

With a heady sweet frangrance, orange blossom water, distilled from highly perfumed orange flowers is an exotic flavouring to use in your cooking. Given its intensity, use a cautious hand when adding orange blossom water and taste as you go. Cold temperatures mask flavours, so you will need to add more if you use it to flavour a sorbet, ice cream or chilled fruit pudding.


  • 2 grapefruit
  • 2 oranges
  • 1 large pink grapefruit
  • ½ honeydew melon
  • 2 tablespoons caster sugar
  • few dribbles orange blossom water
  • ½ cup cream, whipped
  • 1 cup Greek-style yoghurt


  1. Using a small sharp knife, cut away the thick flesh including all the bitter white pith of the citrus fruit. Holding the fruit in one hand, segment the citrus fruit by cutting down between the membranes to remove the segments. Allow these and any juice to fall into a bowl underneath.
  2. Cut the melon into slices or if wished use a melon baller to ball the fruit and add to the citrus fruit. Sprinkle with the sugar and a very little orange blossom water to add a little flavour. Do not be heavy handed. Refrigerate for 15 minutes.
  3. Fold the cream and yoghurt together. Place the fruit onto plates and top with the yoghurt. Garnish as wished.

Cooks Tips

Simple ideas with orange blossom water:

- Add a few drops to a buttery biscuit recipe.

- In winter, turn a rice pudding into an exotic dessert, by adding toasted ground almonds, glace fruits and a few drops of orange blossom water.

- In summer, sprinkle strawberries with orange blossom water and icing sugar or scent a strawberry jelly with a little orange blossom water.

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