Winter Fruit Salad with Lemon-Vanilla Syrup
½ item(s), moist, split lengthwise
4 large, seedless, separated into segments
3 cup(s), cut into small cubes
3 medium, ripe but firm, peeled, cut into small cubes
6 Tbsp, cut into thin strips (plus extra for garnish)
- 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.
- 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.
- 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.
- Just before serving, add basil to bowl; toss well.
- Serving size: 1/2 c