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Ingredients

• 2 ripe butter fruits, chopped in half lengthwise
• 5 tbsp pistachios, shelled, roughly chopped
• 2 tbsp honey
• 1 tbsp sweet lime juice
• ½ tsp rose water

Method

1. Pop the seed out of the butter fruit. Score the flesh in a grid pattern and scoop it from the shell using a spoon.
2. Place the butter fruit in a mixer; blend until the flesh begins to cream.
3. Add the honey, sweet lime juice, and rose water; blend until smooth and creamy. Adjust the flavours as desired. Lemon or orange juice can be substituted for the sweet lime.
4. Transfer the pudding into a separate bowl. Fold in 3 tbsp chopped pistachios.
5. Spoon into serving cups. Garnish with the remaining 2 tbsp pistachios and, if desired, mint, orange, or edible rose petals.