Lebanese Fruit Cocktail
Updated Jan 25, 2026
Classic Lebanese fruit cocktail featuring chopped fruit layered with strawberry juice, ashta, nuts, and a drizzle of honey.
This post may contain affiliate links. Please read our disclosure policy.
Lebanese fruit cocktail is soo good!
Growing up, fruit cocktail in our house was always made with finely chopped fruit, with a juice made from frozen strawberries, and poured over the top. That’s the version I still make today, and it’s what I think of when I say Lebanese fruit cocktail. The fruit alone is refreshing, but adding ashta, nuts, and a drizzle of honey takes it to another level. This Lebanese fruit cocktail is all about layers and texture, and beats canned fruit cocktail by a mile!
Happy Cooking!
– Yumna
Lebanese Fruit Cocktail Ingredients
- Frozen Strawberries: You’ll use these for the juice/sauce! You can freeze your own strawberries or buy them pre-frozen.
- Rose Water: This floral water is popular in Middle Eastern fruit recipes! It has a sweet, sugar-free flavor to it, but you can also use orange blossom water.
- Fresh Fruit: For my Lebanese fruit cocktail, I like to use a medley of freshly chopped strawberries, kiwis, mangoes, and pineapple, but use whatever fresh fruits you like!
- For serving: I like to top my fruit cocktail with a dollop of Ashta, some crushed nuts (almonds, walnuts, and pistachios are my go-tos), and a drizzle of honey.
How to Make Lebanese Fruit Cocktail
Lebanese Fruit Cocktail Recipe
Ingredients
For the Juice
- 1 cup frozen strawberries
- 1 cup water
- 1 tablespoon rose water
For the Chopped Fruit
- 2 cups strawberries finely chopped
- 4 kiwis finely chopped
- 2 mangoes finely chopped
- 1 cup pineapple finely chopped
For Serving
- ½ cup Ashta
- 4 tablespoons slivered almonds
- 4 tablespoons walnuts chopped
- 4 teaspoons pistachios crushed
- 4 teaspoons honey
Instructions
- Place the strawberry, water and rose water in a small blender and blend until smooth and creamy, about 1 minute. Set aside.
- Layer half the chopped strawberries, then chopped mangoes, then chopped kiwi and chopped pineapple in four 12 ounce clear serving glasses more than half way full. Divide the strawberry juice over the fruit about ¾ full. Add the remaining chopped strawberries on top of the juice to fill the glasses.
- Add a large dollop of ashta on top of each glass. Sprinkle with the almond, walnuts and pistachios and drizzle with honey.
Notes
- My Top Tip: Chop your fruit finely. It’s best to dice your fruit as small as possible so each piece can soak up some of the juice! This way, every spoonful will contain a bit of each fruit.
- Storage: Store your leftover fruit cocktail mixture in an airtight container in the fridge for up to 3 days. Store the Ashta and nut mixture separately to add when ready to enjoy.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Layer your fruit first. If you put juice in your glasses first, it’ll splash when you add the fruit!
Comments
Could I replace the water for for orange juice instead? That’s how I make coulis and it makes a delicious dessert topping. The different between the 2 is that the juice to this recipe is alot thinner.
You sure can! I love that idea!