Rose flower water is available from liquor stores, Middle Eastern markets and fancy supermarkets.
- 1 1/2 cups rinsed blueberries
- 3 1/2 cups sliced nectarines
- 1/4 cup rose petals, rinsed and drained
- 1/4 cup Johnny jump ups (stems pinched off), rinsed and drained
- 2 tbsp raspberry vinegar
- 1 1/2 tsp rose flower water
- salt (optional)
Arrange berries and nectarines on a platter; sprinkle flowers over the fruit.
In a small bowl, mix vinegar with rose flower water to taste. Spoon evenly over the salad. Season to taste with salt.
- Yields: 6 servings
- Preparation Time: 10 to 15 minutes
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