To make the syrup, dissolve the sugar to the boiling point in a bowl with water. Cook over heavy heat for 10-12 minutes and remove. Let cool at room temperature.
Put all the fruits in a bowl and mix well. Incorporate the rose water into the syrup and pour over the fruit. Remove to achieve a greater combination of ingredients and refrigerate, for at least two hours, before serving. Sprinkle the pistachios above.
