FRUIT SALAD WITH ORANGE FLOWER WATER AND MERINGUE
The Fragrant Delight of a Fruit Salad with Orange flower water and Meringue
Fruit salads are often overlooked as a dessert option, but with a few creative twists, they can become a highlight of any meal. My recipe for a fruit salad with orange flower and meringue is an exquisite treat that combines the sweetness of the fruit (strawberry and raspberry) with the floral aroma of orange flower water (I put nearly everywhere), and the crispiness of meringues.
The Light and Airy Delight of Meringue
Meringue is a delicate and airy preparation made of egg whites and sugar that has become a staple in the world of pastry. This sweet treat is piped onto a baking sheet through a pastry bag and dried out thoroughly in a slow oven, creating a crispy yet light texture that melts in your mouth.
The Origins of Meringue
The invention of meringue is attributed to Gasparini, a Swiss pastry cook who is said to have created the first recipe in 1720. Gasparini’s original recipe called for beaten egg whites and sugar, which were then baked in a slow oven until crisp and light.
The Evolution of Meringue
Over time, meringue has evolved to include new variations and techniques, each one more delicious than the last. In 1604, the French chef Lancelot de Casteau invented Italian meringue, a variation that uses boiling sugar syrup instead of caster sugar. This creates a smoother and more stable meringue that is perfect for toppings and fillings.
The Distinctive Essence of Orange flower Water
Orange flower water, also known as the essential oil of neroli, is a prized ingredient produced by water distillation of the blossoms of the bitter orange tree. Its unique and alluring fragrance is said to have been first discovered in ancient Persian imperial courts, where it was highly valued for its cosmetic perfume, supposed medicinal qualities, and culinary potential.
A History of Culinary Use
The use of orange flower water in cooking dates back centuries and spans across the Middle East, where it has been used to elevate a wide range of dishes with its aromatic and delicate flavour. As far back as the eighth century, orange blossom water has been a traditional ingredient in Middle Eastern pastries and other sweet dishes.
A multifaceted Ingredient
Today, orange flower water continues to be a beloved and flexible ingredient in Middle Eastern and North African cooking. Its unique essence is often used to flavour everything from cakes and cookies to beverages and stews.
So, whether you are a seasoned cook or a beginner in the kitchen, this fruit salad is a must-try for any lover of fresh, vibrant taste.
FRUIT SALAD WITH ORANGE FLOWER WATER AND MERINGUE
Ingredients
- 300 g raspberries
- 300 g strawberries cut in half
- 2 tbsp orange flower water
- 1 tbsp honey
- 2 little meringues homemade or not, crumbled
- A few mint leaves chopped
Instructions
- In a salad bowl, combine the raspberries, strawberries, orange blossom and honey together.
- Add the meringues and mint all over.
- Best served chilled !
Salade de framboises et fraises à la fleur d’oranger
300 g de framboises
300 g de fraises coupées en deux
2 cuil. à soupe de fleur d’oranger
1 cuil. à soupe de miel
2 petites meringues (maison ou non) émiettées
Quelques feuilles de menthe ciselées
Combinez les framboises, les fraises, la fleur d’oranger et le miel.
Ajoutez les meringues par-dessus ainsi que la menthe.
Servez bien frais !
