Ramadan is our Holy month, and during this month we make some dishes that we don't usually make throughout the year. One of these amazing dishes is Khushaf. A traditional fruit salad with a twist. Instead of using fresh fruit we use dried apricots, prunes and a bunch of nuts. After fasting for hours the body is in need of minerals, nutrients and fiber found in Khushaf. The base is made with apricot paste we call Amarideen which I like to flavor with Rose Water. Believe me the final salad is cold, refreshing, full of flavor and packed with nutrients. If this doesn't get you to make it, I don't know what will.
For Khushaf use whatever dried fruits you have available. The basic choice is dried apricots and prunes. Some people add dates, raisins, even cranberries, whatever you like add and whatever you don't remove. There is no rule here, everything goes. For me, I am content with apricots and prunes. A not so traditional addition I like to add is green apples. In khushaf I feel everything is on the sweet note, so the tart from the green apples will balance all that sweetness. Of coarse this is optional so feel free to not add it if you don't want to.
You will need apricot paste however, this you cannot do without. In the MiddleEast you can find this almost everywhere especially in Ramadan. In other parts of the world, you will have to look for it in the Arab stores.
For the nuts I will be using sliced almonds, pistachios and walnuts. Pine nuts is also a delicious option. Nuts have to be soaked in cold water before we add them to the Khushaf.
Ingredients:
- 1 sheet dried apricot paste (400 grams)
- 1 liter water
- 1 teaspoon corn starch
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried prunes
- 1/2 cup chopped green apples
- 1/2 cup sliced almonds
- 1/2 cup whole pistachios
- 1/2 cup walnuts
- 2 tablespoons rose water
*To start with we need to make the apricot juice aka Amarideen in which we will be soaking all the dried fruits and nuts. To make Amarideen cut the sheet of apricot paste into small squares, put it into a pan and pour a liter of boiling water on it. Cover the pan and leave overnight or for 4-5 hours, depending on how soft the paste is.
*The next day you will find that the apricot has dissolved in the water or is nice and soft. Add a teaspoon of corn starch and use the blender to blend everything into a smooth consistency juice. You can use the hand blender or pour the whole thing into a cup blender. Now the base is ready.
*Heat the Amarideen on medium heat stirring occasionally, you don't want it to stick to the bottom and burn. It will thicken slightly as it heats. If you want your Khushaf to have a thicker consistency, one like a soft pudding would have, add a bit more starch. A tablespoon instead of a teaspoon.
*Meanwhile chop the dried apricots and prunes into the size you want. Bare in mind they will increase in size due to all the liquid soaking. Also chop the green apples into small cubes.
*Once the Amarideen boils turn off the heat and drop in the chopped fruit, and a tablespoon or two of rose water. You can use orange blossom water instead but for Khushaf I prefer rose water.
*Stir everything together, cover and leave to cool then refrigerate.
*In three different bowls soak the almond slices, pistachios and walnuts in cold water and place them in the fridge until the Khushaf is nice and cold. When the pistachios soak well, place each one in between your fingers and give it a small rub to peel of the skin. You can skip this step if you don't mind the skin.
*When the Khushaf is cold and before serving, drain the soaked nuts and add them to the whole lot. Keep some to garnish the plates.
*Khushaf lasts in the fridge for a while, the more it stays the better. Enjoy.