Inspired by the popular rose flavours of the Middle East, this rose syrup over sweet fruit is a wonderful way to end an already fabulous dinner party. Made ahead of time, this Black Fruit Salad is easy, fuss free and ever so stunning when served.
All About Rose Water
Where Did Rose Water Originate From?
Rose water comes from the Middle East, specifically from Iran.
Rose water is a byproduct of the Persian method of making rose perfumes from rose oil. The oil is extracted by steam-distilling crushed rose petals and the rose water that is left behind is used for other purposes. This residual liquid gave rise to a whole new way of flavouring food and beverages.
The flavour of rose is very distinct. It is sweet, fragrant and perfume-like. I believe that there are 2 types of people when it comes to rose-scented foods and drinks. Either you love it, or you hate it. For some, it can be quite sickly sweet or the fact that the floral notes are simply too overpowering. Others will tell you that it’s the essence of the entire dish and they crave for it.
How to Make Rose Water at Home?
You can purchase rose water bottled and whilst some fine food supermarkets may stock them, you’ll definitely be able to find them in your Middle Eastern grocer.
Alternatively, you can just make your own rose water. The process is simple. Add dried rose petals, which are much easier to find in regular supermarkets, into some boiling water. A good ratio is about ¼ cup of dried rose petals to 2 ½ cups of water, but it’s up to you how fragrant you wish the rose water to be.
Bring it down to a simmer until the colour of the rose petals start to fade. Leave the concoction in the saucepan until it has completely cooled down.
How to Use Rose Water in Food?
Rose water and rose water syrup is used in many different dishes. Perhaps the 2 most popular dishes we may all be familiar with that is synonymous with rose water is Turkish Delight and baklava.
In the Middle East, rose water is used in a lot of their desserts such as ice cream, macarons and biscuits. The Israeli Malabi, Lebanese Muhalabia or Persian Muhallebi milk pudding is a very popular dessert with rose water flavouring. Even the Greeks have a similar version.
In the Western world, rose water became popular in baking from marzipans to pastries.
In India, they have a rose milk drink as do we in Malaysia and Singapore. Rose syrup is added to either condensed milk or evaporated milk to make a pink coloured drink Air Bandung, which I have to admit, was not my cup of tea!
Speaking of tea, rose flavoured teas have been consumed in many different countries, in many different ways. The floral notes work well with the many different flavours of black or fruit flavoured tea.
What Is Tea Rose Syrup?
Tea rose syrup is merely rose petals infused in a tea of choice and then made into a syrup with sugar. Tea and rose make for a wonderful combination. When created into a syrup, it gives the dish a more distinctive taste.
Why I Love Black Fruit Salad with Tea Rose Syrup
I was in the mood for a dark and sexy fruit salad. That probably sounds crazy, but I was at the farmer’s market and found super sweet blackberries and muscat grapes. I then wanted to create a fruit salad to incorporate black or dark coloured fruit, so I picked up some black finger grapes and blueberries as well.
If you love berries and grapes and looking for something savoury, check out our Summer Strawberry Salad with Baby Bocconcini And Rocket and Purple Kale Salad with Rainbow Chard.
But of course, just black fruit mix together is hardly a decadent fruit salad dessert. I wanted to create something fragrant and sweet and knew instantly that dried edible rose petals would do the trick. But apart from its distinctive flavours, they are also visually stunning, which I knew would look so gorgeous amongst the dark coloured fruit.
This ended up being a super easy fruit salad to make. The only thing I had to make was the tea rose syrup which was also a straightforward process.
How to Make Black Fruit Salad with Tea Rose Syrup
How to Prepare the Fruit
Wash and pat dry all the fruit.
Cut the black Muscat grapes in half.
Cut the black finger grapes in half, lengthwise.
How to Make the Tea Rose Syrup
Infuse 2 black tea bags in 1 cup of boiling water.
Put the tea in a small saucepan and add 1 tbsp edible rose petals.
Bring a boil and slowly add the sugar. Stir as you go to dissolve the sugar.
Reduce the heat and let it boil for 15 minutes.
Let it cool once you have finished.
How to Assemble Black Fruit Salad
In a medium sized mixing bowl, add all the fruit and 1 tsp of edible rose petals.
Gently mix through.
Place the fruit salad on a nice serving platter.
Drizzle 2 tbsp of tea rose syrup over the fruit salad.
Place the rest of the tea rose syrup in a jug or bowl and serve on the side.
This vegan fruit salad with floral tea syrup is for all the rose flavoured lovers out there. You can serve it up in one big platter for your guests to help themselves or you can serve them in individual bowls or glasses. Either way, it’s a great way to end the evening and perfect if you can’t be bothered making a complicated dessert. Enjoy!
More Dessert Fruit Salad Recipes:
- Stone Fruit Salad with Tapioca Pearls
- Passionfruit and Kiwi Salad with Tangelo Granita
- Gold Kiwi Salad with Tangelo Granita
- Fresh Fruit Platter Extraordinaire
- Blueberry Salad with Plum Wine Infused Dragon Fruit
Easy Salad Dressing Recipes:
Black Fruit Salad with Tea Rose Syrup
- 1 punnet blackberry
- 1 punnet blueberry
- 1 bunch black muscat grapes
- 1 bunch black finger grapes
- 1 tsp rose petal, edible
- Wash and pat dry all the fruit.
- Cut the black muscat grapes in half.
- Cut the black finger grapes in half, lengthwise.
Rose Tea Syrup
- Infuse 2 black tea bags in 1 cup of boiling water.
- Put the tea in a small saucepan and add 1 tbsp edible rose petals.
- Bring a boil and slowly add the sugar. Stir as you go to dissolve the sugar.
- Reduce the heat and let it boil for 15 minutes.
- Let it cool when finished.
- In a medium sized mixing bowl, add all the fruit and 1 tsp of edible rose petals.
- Gently mix through.
- Place the fruit salad on a nice serving platter
- Drizzle 2 tbsp of tea rose syrup over the fruit salad.
- Place the rest of the tea rose syrup in a jug or bowl and serve on the side.
- If you can’t find black finger grapes, just use more of the other fruit.
- If you have rose water in your pantry, you can add 1 tsp or more into the syrup.
- Any plain black tea will work for this recipe. If you don’t like tea bags, you can infuse tea leaves in the water first before starting the syrup process.