ROSE SCENTED FRUIT SALAD (for six)
an assortment of fruits, such as melon, mango, banana, orange, apple, pear, apricots, nectarine, strawberries, seedless grapes, kiwis, cherries or pineapple
4 to 6 tablespoons sugar
juice of 1 lemon
2 tablespoons rosewater
1. Blend the sugar, lemon juice and rosewater together in a mixing cup until the sugar dissolves. Sprinkle the fruit with the mixture and leave it to macerate for at least an hour before serving, stirring it occasionally. The sugar will draw out the fruit juices to make a fragrant syrup.
from Claudia Rosen, The New Book of Middle Eastern Food