Adam Liaw's red fruit salad with cherry and rosewater cream
I love fruit always, but late summer is a particularly good time. A bit of Turkish delight and a luxurious rosewater cream make this a celebratory salad.
Ingredients
1 pomegranate
1 cup cherries (pitted and halved)
1 cup plums (sliced)
1 cup raspberries
1 cup strawberries
3 pieces pink Turkish delight (about 60g), cut into small cubes
Cherry and rosewater cream
½ cup cherries, pitted and halved
1 tbsp rosewater
1 tbsp caster sugar
300ml thickened cream
Method
1. For the cream, combine the cherries, rosewater and caster sugar in a bowl and stir to combine. Set aside for 30 minutes to macerate. Beat the cream to soft peaks, then fold the cherry mixture through to form a pink cream.
2. Remove the segments from the pomegranate by your preferred method. I like to gently pick them out rather than anything more elaborate or vigorous.
3. Toss the red fruits together. Dollop the cream on a serving plate and scatter with the fruit. Top with the pomegranate and Turkish delight to serve.
Adam's tip Cherries are an Australian Christmas staple but it pays to keep an eye on where they come from. Each region will have variations in season, and I think early February is when most varieties are at their best.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaws-red-fruit-salad-with-cherry-and-rosewater-cream-20230210-h29r7g.html