Tropical fruit salad with sugared rose petals
Macedonia tropical con pétalos de rosa
Sugared rose petals are an exquisite edible garnish but beware that the ones you use have been cultivated for human consumption and have not been treated with any pesticides.
SERVES 4
½ pineapple
½ papaya
2 kiwi fruit
12 lychees
12 strawberries
1 mango
FOR THE SUGARED ROSE PETALS
1–2 handfuls fresh rose petals (see above)
1 egg white (free range)
small bowl caster (superfine) sugar
To make the sugared rose petals, wash and dry the petals very carefully with paper towels then whisk the egg white until a little frothy.
Use a small artist’s paintbrush to paint the egg white onto each petal, making sure to coat both sides. Put the petal into the sugar and pile some more sugar on top. Press down lightly to make sure the sugar sticks to both sides of the petal. Lift out and shake off any excess then gently place the petal onto a tray lined with baking paper and leave to dry.
Continue this process until you have painted all of the petals (make sure the petals don’t touch each other or they will stick together), then leave in a cool place to dry for 24 hours.
To make the salad, peel and slice the fruit as desired and put it all into a large bowl. Combine the dressing ingredients in a separate bowl and stir to dissolve. Add the dressing to the salad, mix and set aside for 30 minutes.
Serve the salad garnished with the sugared rose petals.
Note
The sugared rose petals can be stored at room temperature (not in the fridge) in an airtight container for up to 2 weeks.