Winter Fruit Salad with Lemon-Vanilla Syrup
2
Points®
Total time: 1 hr 5 min • Prep: 30 min • Cook: 5 min • Serves: 10 • Difficulty: Easy
Lemon with vanilla is classic in Southern Italian cheesecakes, biscotti, and tarts. It also works really well with fruit - especially acidic varieties like citrus, pineapple, kiwi and pomegranate.
Ingredients
Sugar
⅓ cup(s)
Water
¾ cup(s)
Vanilla bean
½ item(s), moist, split lengthwise
Lemon
1 item(s), large
Clementine
4 large, seedless, separated into segments
Pineapple
3 cup(s), cut into small cubes
Kiwifruit
3 medium, ripe but firm, peeled, cut into small cubes
Pomegranate seeds (arils)
1 cup(s)
Fresh basil
6 Tbsp, cut into thin strips (plus extra for garnish)
Instructions
1
Put sugar in a medium-size saucepan; add water. Scrape seeds from vanilla bean with a thin knife into pan; add vanilla pod to pan.
2
Using a vegetable peeler, remove zest from lemon in long strips (avoiding as much of the white pith as possible); add to pan with 1 Tbsp lemon juice. Bring mixture to a boil over high heat; reduce heat to medium and simmer, uncovered until a light, fragrant syrup forms. Remove syrup from heat; refrigerate until cool.
3
Place clementines, pineapple, kiwi and pomegranate seeds in a large serving bowl. Remove lemon zest from syrup; pour syrup over fruit (leave vanilla bean in to continue to impart flavor) and toss to coat. Cover; refrigerate, 30 minutes.
4
Just before serving, add basil to bowl; toss well.
5
Serving size: 1/2 c
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