A Rosy Fruit Salad with Lemon-Vanilla Bean Syrup
A Rosy Fruit Salad with Lemon-Vanilla Bean Syrup
Rating: (1 rated)
Recipe Yield: Serves 6 to 8, with a bit of leftover syrup

For the syrup:
2 to 3 medium lemons, washed and dried
1 vanilla bean
1/2 cup (100 grams) granulated sugar
1/4 cup water

For the fruit salad:
1 cup very thinly sliced rhubarb (from 1 large stalk)
2 cups (280 grams) cherries, pitted and halved
2 medium peaches (225 grams), pitted and cut into 1/4-inch-thick slices
1 pound (450 grams) strawberries, hulled and sliced
1 generous cup (170 grams) raspberries

Optional garnishes:
Fresh mint
Bee pollen
Toasted coconut flakes
Black sesame seeds
Whipped cream

Make the syrup: Use a vegetable peeler to peel the zest from 1 of the lemons. Juice the lemons until you have 1/4 cup of juice; set aside.

Split the vanilla bean lengthwise with a sharp knife. Use the tip of the knife to scrape the vanilla bean seeds from the pod. Add the seeds, pod, lemon zest, sugar, and water to a small saucepan.

Cook over medium heat, stirring occasionally, until the sugar dissolves. Remove the pan from the heat and stir in the reserved lemon juice. Let cool to room temperature, then remove the lemon zest and vanilla bean pod.

Store the syrup in the fridge in an airtight container until ready to use.

Make the fruit salad: Place the rhubarb in a large bowl, add 3 tablespoons of the lemon-vanilla bean syrup, and stir to combine. Let sit at room temperature for 15 minutes.

Add the cherries, peaches, and strawberries and toss gently to combine, adding more syrup if desired. Transfer to a serving dish and sprinkle the raspberries over the top. Serve immediately with additional syrup and whipped cream or additional toppings on the side, if desired.

Recipe Notes

  • Leftover syrup: Use the leftover syrup in cocktails or mixed with sparkling water for a non-alcoholic drink.
  • Storage: The syrup can be stored in an airtight container in the refrigerator for up to 1 month. The fruit salad can be stored in the refrigerator for up to 1 week, but the fruit will be mushy after a few days — especially if it's been mixed with syrup.
  • Make ahead: Make the syrup up to a few weeks in advance and store in the refrigerator.
In Recipes-list.com we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! A Rosy Fruit Salad with Lemon-Vanilla Bean Syrup is the right choice that will satisfy all your claims.
Rate for this recipe