Fruit Salad with Vanilla Mint Syrup

I was reminded that I haven’t added any recipes in a while. Sorry kiddos.

The syrup for this recipe is amazing! Years ago a co-worker brought this fruit salad in for a breakfast meeting. I remember she served it in a large pasta bowl (big and shallow) and she poured a little extra juice on top. Beautiful presentation of this refreshing salad. Thank you, Barbara, for sharing with me!

Fruit Salad with Vanilla Mint Syrup

  • Servings: 6
  • Difficulty: easy
  • Print
Zest from one orange, cut into strips (can use a carrot peeler)
Strip of zest from one lemon
1 vanilla bean, split
1 cup sugar
6 sprigs of mint, plus leaves, cut across into thin strips
2 cups water
1/2 fresh pineapple, peeled, quartered and cut up (or 2 cans of pineapple chunks)
2 baskets strawberries, hulled and halved
1/2 ripe mango, peeled and thinly sliced lengthwise
2 pkgs. blackberries

1. Combine the orange and lemon zest, vanilla bean, sugar, 5 sprigs of mint and water in a saucepan. Bring to a boil. Remove from heat and let stand at least 2 hours. Strain (save syrup).photo2

2. Meanwhile, prepare fruit and combine in a large bowl. Refrigerate until next step.

3. Pour the strained syrup onto the fruit and refrigerate for 2 hours. Strain again (save syrup – can be used again). Stir in the remaining sliced mint and garnish with a mint sprig.

Can use a variety of fruits, but these are great. I would recommend using firm fruits because you want a clear syrup for future use. Don’t use bananas.

Refrigerate the saved syrup to use over additional salads. I like to refrigerate it in a carafe and pour a little in my lemonade. Syrup is good for a couple of weeks.

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