Winter Fruit Salad with Lemon-Vanilla Syrup
- Total Time
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.
vanilla bean(s)½ item(s), moist, split lengthwise
clementine(s)4 large, seedless, separated into segments
pineapple3 cup(s), cut into small cubes
kiwifruit(s)3 medium, ripe but firm, peeled, cut into small cubes
pomegranate seeds1 cup(s)
basil6 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