|Persian melon/Cantaloupe||1 Medium|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Rose water||2 Tablespoon|
|Crushed ice||1 Tablespoon|
Cut the melon in half and scoop out as many melon balls as possible.
Put them in a crockery bowl and pour the melon juice over them.
Peel the peaches and slice them thin.
Add to the melon balls.
Add sugar, lemon juice and salt.
Let stand in the refrigerator several hours.
One half hour before serving, add the rose water and return to the refrigerator.
Just before serving, place the fruit mixture in individual .