Marinated Dried Fruits and Nuts (Khoshaaf)

Marinated Dried Fruits and Nuts (Khoshaaf)

Prep. 10 mins
Cooking 5 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1 cup chopped dried apricot leather (Qamar El Din)
3 cups hot water
1/2 cup sugar
1/4 cup golden raisins
1/2 cup dried figs, quartered
1/2 cup dried apricots, quartered
1/2 cup pitted dried prunes, quartered
1/2 cup dates, halved
1/4 cup blanched almonds
2 tablespoons rose water
2 tablespoons shredded coconut
2 tablespoons pine nuts (optional)



  • In a large bowl, combine apricot leather, hot water, and sugar. Let soak for 1 hour until softened. Blend in an electric blender until smooth.
  • Wash the dried fruits and pat dry. Place dried fruits in a large glass bowl. Add almonds and rose water. Pour enough dried apricot juice over top to cover fruits, stirring in more sugar for sweeter flavor. Cover and refrigerate for 2 hours to blend the flavors.
  • Transfer fruit mixture to a punch bowl. Garnish with coconut and pine nuts (if using) and serve cold.


  • You can add or substitute any dried fruits and nuts with your favorites.
  • You can substitute dried apricot juice with water and sugar, or use orange or apricot juice.


  • Qamar El Din: The mashed fruit of apricot trees grown in the Syrian capital of Damascus. It is most often used to make apricot leather by spreading it into sheets on a wood table and letting it dry in the sun.

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