Persian Fruit Salad
The Persian word paluda describes fruit salad, or sweet noodles soaked in honey or fruit syrup. To Mevlana, paluda symbolized spiritual sweetness. Simple and elegant, paluda often appears on the Iranian Friday afternoon dinner table, and can be made with whatever fruits are in season.
Total time: 30 minutes
2 honeydew melons
¼ cup sugar
1 tsp. salt
¼ cup freshly squeezed lemon juice
¼ cup rosewater
Halve the melons. Scoop the fibrous pulp and seeds into a sieve set over a large mixing bowl. Discard the seeds and fibers and reserve the melon juice. Using a melon baller, scoop out the melon flesh over the juice bowl, reserving any melon juice that drips out in the process. Put the melon balls into the bowl with the juice. Sprinkle in the sugar and salt and stir gently. Bring a large pot of water to a boil. Blanch the peaches for 30 seconds, then remove from the pot and rinse with cold water. Peel and halve the peaches, slice them lengthwise, and put them into a second bowl with the lemon juice. Stir well to distribute the lemon juice evenly over the surface of each peach slice, to prevent discoloration.
Combine the melons and their juice, the peaches and lemon juice, and the rosewater. Toss gently, then transfer to a serving bowl. Chill for several hours before serving.
from Serving the Guest: A Sufi Cookbook