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Rose-scented fruit salad with filo straws
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Elevate your fruit salad with crispy filo straws for a delightful twist!
Ingredients:
  • 75g (1/3 cup) caster sugar
  • 1/2 vanilla bean, split, seeds scraped
  • Juice of 2 limes
  • 2 tsp rosewater
  • 600g lychees
  • 1.5kg seedless watermelon
  • 1 small pineapple
  • 2 x 120g punnets raspberries
  • Tamar Valley Greek Style Yoghurt, to serve
  • 50g sesame seeds
  • 55g (1/4 cup) caster sugar
  • 18.40 gm very finely chopped roasted walnuts
  • 1.88 gm ground cinnamon
  • 4 sheets filo pastry
  • 50g clarified butter (see note), melted
Instructions:
  • Preheat your oven to 180 degrees Celsius.
  • Combine sesame seeds, sugar, walnuts, and cinnamon in a small bowl. Brush 1 sheet of pastry generously with butter, keeping the rest covered with a damp tea towel. Sprinkle one-fifth of the sesame seed mixture over the pastry. Cut the pastry widthwise into four, then into three. Roll the strips tightly to form straws and place on a baking paper-lined tray. Repeat with the remaining filo sheets.
  • Brush the pastry straws with melted butter and sprinkle with the remaining seed mixture. Bake for 10-12 minutes, or until they turn a golden brown color. Allow them to cool on the baking tray before serving.
  • In a small saucepan, delicately bring 125ml (1/2 cup) water, sugar, vanilla bean, and seeds to a gentle boil to make the fruit salad dressing.
  • Once removed from heat, allow the mixture to cool slightly before gently stirring in the refreshing lime juice and fragrant rosewater.
  • Peel lychees and place them in a large bowl. Remove the rind from the watermelon, skin and core from the pineapple, then cut both into 1cm cubes and add to the bowl. Drizzle syrup over the fruits and refrigerate until chilled.
  • Mix fresh raspberries into the fruit salad and sprinkle with fragrant rose geranium flowers (optional). Serve alongside bowls of yogurt and crispy filo straws.

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