Khoshaf (also spelled Khushaf) is a traditional Middle Eastern dried fruit salad recipe made with a delicious medley of dried fruits and nuts. This beloved dessert combines raisins, dried prunes, dried apricots, slivered almonds, pine nuts, and raw pistachios, all dressed in fragrant apricot juice infused with orange blossom water. Unlike a fresh fruit salad, Khoshaf offers a rich combination of flavors and textures, making it a delicious, energy-packed treat. Often enjoyed during Ramadan, this refreshing and nourishing dessert is a wonderful addition to any iftar table.
The secret to this delightful Khoshaf recipe is the apricot juice, traditionally prepared using a sheet of dried apricot paste called amar el deen. Once dissolved in water, it creates a flavorful dressing that brings the dried fruits and nuts together beautifully. This Amar el Deen fruit salad recipe is simple to prepare and celebrates the timeless flavors of Middle Eastern cuisine, making it a cherished Ramadan dessert recipe for families who appreciate traditional sweets.
Frequently Asked Questions
Can I make this ahead of time?
Yes, Khoshaf is an excellent make-ahead dessert. In fact, it tastes best when prepared at least 12 to 24 hours in advance. This extended chilling time allows the dried fruits to fully rehydrate, plump up, and absorb the aromatic orange blossom and apricot flavors.
Can I use store-bought apricot juice instead of amar el deen?
If you cannot source a physical sheet of dried apricot paste (amar el deen) at your local Middle Eastern specialty market, high-quality, unsweetened store-bought apricot juice makes a wonderful, time-saving alternative.
Do I need to cook the dried fruits?
No, the dried fruits do not require boiling or cooking on the stove. Simply soaking them in warm water followed by a long resting period in the chilled apricot nectar softens them perfectly while preserving their individual textures.
More Chilled Dessert Recipes
- Lemon and Passion Fruit Posset
- Tropical Fruit Salad with Passion Fruit Juice
- Layali Lubnan – Easy Lebanese Semolina Pudding
- Muhallabia with Apricot Coulis on-the-Bottom
- Jello and Mascarpone Parfait
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Khoshaf/Khushaf
Description
Ingredients
- 1 sheet 500 g / 1 lb 2 oz of amar el deen (dried apricot paste), available at Middle Eastern specialty stores
- 7 cups boiling water to dissolve the amar el deen
- ¾ cup sugar
- 1½ cups dried apricots halved
- 1 cup pitted dried prunes halved
- 1½ cups seedless raisins
- ¾ cup pine nuts
- ¾ cup slivered almonds
- ¾ cup shelled pistachios
- 3 tablespoons orange blossom water
Instructions
- Cut the amar el deen sheet into large chunks and place them in a large ceramic bowl. Pour the 7 cups of boiling water over the chunks and let soak for 3 hours, whisking every few minutes to help the paste dissolve.
- Place the dried apricots, raisins, and prunes in a separate bowl. Cover with water and soak for 2 hours.
- Drain the dried fruits and transfer them to a large bowl.
- Rinse the pine nuts, slivered almonds, and shelled pistachios, drain well, and add them to the dried fruits.
- Pour the dissolved amar el deen mixture over the dried fruits and nuts.
- Add the sugar and orange blossom water. Stir well until the sugar dissolves.
- Cover and refrigerate for at least 12 hours to allow the flavors to meld. For the best flavor, refrigerate for 24 hours. Enjoy!
18 Comments
I made this as a dessert for Iftar and it was delicious, the compliments wouldn`t just stop coming! I used apricot juice instead of amar al deen (that is what I had). It was nice twist to the classic fruit salad, so rich and flavorful. I made it two days ahead and served for today`s iftar. I will save it to my tasty make ahead desserts. Thank you so much for the recipe.
That`s great to hear Zahida! Apricot juice is a good substitute to amar al deen! Ramadan Mubarak!
Dear hadiaslebanesecuisine.com webmaster, Your posts are always insightful and valuable.