Prep 30 mins
Cook 30 mins
This syrup works with any combination of fruit; I especially like it with the tropicals. It is a light and refreshing dessert; the use of the vanilla bean makes these fruits seem exotic. Cook time includes chill time. From author and herbalist Susan Belsinger.
- 1 cup water
- 1⁄4 cup sugar
- 1⁄2 vanilla bean
- fresh mint leaves, 1 handful bruised
- 3 slices lime zest
- 1 tablespoon freshly squeezed lime juice
- 1 firm ripe mangoes or 1 papaya, peeled, seeded, and cut into bite-sized pieces
- 1 small ripe cantaloupe, seeded, and cut into bite-sized pieces
- 1 ripe pineapple, peeled, cored, and cut into bite-sized pieces
- Make flavored fruit syrup by combining water, sugar, vanilla, mint and zest in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool. When cooled to room temperature, strain syrup and stir in lime juice. At this point syrup can be stored in the refrigerator for up to 5 days.
- Toss mango or papaya, melon and pineapple in a large bowl. Pour syrup over fruit. Toss mixture well. Cover and chill for at least 1/2 hour before serving.
I was actually looking for a dressing recipe for my fruit salad and this one was perfect. I didn't have a vanilla bean so just used about a half tsp of regular vanilla. I used melons, grapes, cherries and plums for my fruit and this syrup was just what I wanted. I will be using this one again for sure!