This dry fruit salad is an excellent dessert as-is or served with vanilla ice cream. It’s also divine when served with a charcuterie plate.
Place the honey, vanilla, orange zest and 1½ cups water into a pan. Bring to a boil. Remove from the heat. Add the rose petals and cover. Let rest for at least one hour.
Place the fruits in a jar or a bowl. Pour the infusion on top. Close the jar or cover the bowl and let rest for one day, refrigerated.