tropical fruit salad with vanilla mint syrupcomments (8) May 11th, 2010
Serves 8 to 10
1 cup water
1/4 cup sugar
1/2 vanilla bean
1 handful of fresh mint leaves, bruised
Few strips of lime zest
1 to 1-1/2 tablespoons freshly squeezed lime juice
1 firm ripe mango or papaya, peeled, seeded, and cut into dice
1 small, ripe cantaloupe or honeydew, seeded, and cut into dice
1 ripe pineapple, peeled, cored, and cut into bite-sized pieces
This syrup works with practically any combination of fruit, however 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. Sometimes, we cut into an unripe melon or pineapple and it has little taste. You can save it and make it delicious by macerating it in this syrup. I like to add a garnish of lime zest or mint leaves, cut into chiffonade to this salad. Excerpted from not just desserts—sweet herbal recipes by Susan Belsinger.
Make the flavored fruit syrup by combining the water, sugar, and vanilla. Bring the contents of the pan to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, add the mint and zest, and let cool. When cooled to room temperature, strain the syrup and stir in the lime juice. At this point the syrup can be stored in the refrigerator for up to 5 days.
Toss the fruit together in a large bowl. Pour about 1/2 the syrup over the fruit. Toss the mixture well, add more syrup to taste. Cover the fruit and chill it for at least 1/2 hour before serving. Serve at cool room temperature.
posted in: fruit, salad, mint