Fruit Salad in Vanilla-Mint Syrup
Published August 19, 1995
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
Zest from 1 orange, in strips
1 strip of lemon zest
1 vanilla bean, split
½ cup sugar
6 sprigs mint; plus 3 leaves, cut across into thin strips
2 cups water
½ fresh pineapple, peeled, quartered lengthwise, cored and thinly sliced crosswise
½ ripe papaya, peeled, seeded and thinly sliced crosswise
½ ripe mango, peeled and thinly sliced lengthwise
1 banana, peeled and sliced
Nutritional analysis per serving (4 servings)
63 grams carbs; 247 calories; 1 gram fat; 5 grams fiber; 12 milligrams sodium; 2 grams protein; 53 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Stir the fruit into the syrup and refrigerate for 2 hours. Stir in the sliced mint and garnish with a mint sprig.
Private Notes
Comments
2 cups of syrup is far too much...1/2 cup for this amount of fruit would have been fine for us. When you cut your zest strips, do scrape all the pith off before steeping. I like the bitter bite, but the zest is not cooking long enough to mellow, and the syrup maintains some of that flavor.