Fruit Salad With Apple Vanilla Syrup Recipes

FRUIT SALAD WITH ORANGE-VANILLA SYRUP

Steps:

• Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
• Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

FRUIT SALAD IN VANILLA-MINT SYRUP

Steps:

• Combine the orange and lemon zest, vanilla bean, sugar, 5 sprigs mint and water in a saucepan. Bring to a boil. Remove from the heat and let stand at least 2 hours. Strain.
• Stir the fruit into the syrup and refrigerate for 2 hours. Stir in the sliced mint and garnish with a mint sprig.

FRUIT SALAD WITH VANILLA BEAN SYRUP

Steps:

• Using a knife, scrape the vanilla seeds from the pod, and place seeds and pod into a saucepan.
• Add the water, sugar, and grapefruit juice.
• If you were unable to find a ruby red grapefruit, please adjust the amount of sugar according to your taste.
• If it's not a ruby red, you might need some more.
• Bring liquid to a boil, reduce heat and simmer until thickened into syrup, about 15 minutes.
• Let cool, remove the pod, and place vanilla syrup in refrigerator until chilled.
• Add prepared fruit into a bowl and toss with the chilled vanilla syrup.
• Refrigerate until ready to serve.

FRUIT SALAD WITH VANILLA SYRUP

Steps:

• Combine 1 cup water with the sugar, cinnamon, and pepper in a small saucepan. Bring to a boil over high heat, lower the heat, and simmer until the sugar is dissolved, about 2 minutes.
• Remove the syrup from the heat and stir in the lemon juice and vanilla. Let cool to room temperature before using.
• Toss the fruit with the syrup and serve.
• The syrup can be stored in a covered container in the refrigerator for up to 1 week.