In the northern Arab countries, where the soil is rich and fruits are bountiful, a portion of the summer’s produce is dried to be used in the winter.
Advance a couple hundred years, and we have the technology, communications, and travel utilities that render seasons no more than an asterisk.We can enjoy seasonal produce all year long, and have it shipped from the other side of the world in all freshness.
This dried fruit salad used to be enjoyed in winter due to the lack of fresh fruits, and the salad’s high nutritional value. Now it is a must during the Holy month of Ramadan, because of it’s energy boosting properties.
I used almonds with the fruit, but any nut or combination of nuts is nice.
1 cup dried apricots
1 cup dried prunes
1 cup blanched whole almonds
1 litre apricot nectar
1 Tbsp sugar
1 Tbsp rose water
1 Tbsp orange blossom
Pour boiling water on the almonds to cover, set aside.
De-seed and quarter the apricots and prunes.
Place the apricots, prunes, and drained almonds in a sealable tupperware.
Pour over it the apricot nectar, sugar,rose water, and orange blossom; stir.
Cover and leave overnight refrigerated.
Serve chilled with an optional sprinkling of dried coconut.