Fruit Salad With Vanilla Bean Syrup Food

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FRUIT SALAD WITH ORANGE-VANILLA SYRUP



Fruit Salad with Orange-Vanilla Syrup image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 12 servings

Number Of Ingredients 8

1 cup sugar
Zest and juice of 1 orange
1 vanilla bean
4 pints strawberries, hulled and halved
2 pints blueberries
2 cups green grapes, halved
2 cups red grapes, halved
Fresh mint leaves

Steps:

  • Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
  • Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

FRUIT SALAD WITH VANILLA BEAN SYRUP



Fruit Salad With Vanilla Bean Syrup image

The tiny specs of fresh vanilla bean in the syrup really add great flavor to all this wonderful fruit. Please feel free to substitute different fresh fruit that might be in season for any of the fruit I have listed here!

Provided by Kozmic Blues

Categories     Breakfast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 pint blueberries
1/2 pint strawberry, halved
1 mango, pitted, peeled and cut into 1 inch pieces
1 -2 kiwi fruit, peeled and sliced
1/2 lb red seedless grapes
1 ruby grapefruits, segmented, juice reserved for syrup
1 cup honeydew melon, cubed
1 cup cantaloupe, cubed
1 cup pineapple, cubed
1 vanilla bean
1/2 cup water
1/2 cup sugar

Steps:

  • Using a knife, scrape the vanilla seeds from the pod, and place seeds and pod into a saucepan.
  • Add the water, sugar, and grapefruit juice.
  • If you were unable to find a ruby red grapefruit, please adjust the amount of sugar according to your taste.
  • If it's not a ruby red, you might need some more.
  • Bring liquid to a boil, reduce heat and simmer until thickened into syrup, about 15 minutes.
  • Let cool, remove the pod, and place vanilla syrup in refrigerator until chilled.
  • Add prepared fruit into a bowl and toss with the chilled vanilla syrup.
  • Refrigerate until ready to serve.

HONEY-VANILLA FRUIT SALAD



Honey-Vanilla Fruit Salad image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 navel oranges
2 cups small strawberries, trimmed, hulled and halved
2 cups green and/or red seedless grapes, halved if large
1/4 cup honey
Half vanilla bean, split lengthwise

Steps:

  • Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons (remove any seeds). Transfer to a large bowl and add the strawberries and grapes.
  • Combine the honey and vanilla bean in a small saucepan and warm, stirring, over low heat until the honey is warm and pourable and speckled with vanilla beans, about 3 minutes. Remove the vanilla bean and scrape out any remaining seeds and stir them back into the honey; discard the bean pod. Pour over the fruit and toss well. Set aside to cool. Serve at room temperature or refrigerate until cold.

FRUIT SALAD WITH APPLE VANILLA SYRUP



Fruit Salad With Apple Vanilla Syrup image

This fruit salad is amazing, and there is NO ADDED sugar to the syrup because it's made with 100% pure apple juice. The colors of the strawberries, blueberries and mangoes together are absolutely beautiful. This is now my new signature "summer" dish that people ask me to bring to picnics and cook outs. I found this in Vegetarian times. It was mentioned that the vanilla apple syrup alone can be used as a sweetener for plain yogurt, iced tea or cocktails, in place of simple syrup made with sugar.

Provided by Kozmic Blues

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups apple juice
2 slices lemon zest
1/4 vanilla bean
2 medium mangoes, peeled and diced
1 pint strawberry, stems removed, quartered
1 pint blueberries

Steps:

  • Place apple juice and lemon zest in a pot.
  • Slice the vanilla bean in half, and scape out the seeds into the juice. Add bean pod to the pot as well.
  • Bring to a boil over medium high heat.
  • Reduce to medium low and simmer for 30 minutes, or until mixture is syrup-like and reduced to 1/3 cup.
  • Remove lemon zest and vanilla bean, and cool to room temperature.
  • Sometimes I strain the cooled syrup through a mesh strained if there are pieces of the bean pod still left behind.
  • Toss mangoes, strawberries and blueberries with the syrup and serve.

Nutrition Facts : Calories 114.3, Fat 0.7, SaturatedFat 0.1, Sodium 4.1, Carbohydrate 28.4, Fiber 3.2, Sugar 23.3, Protein 1.3

VANILLA-LIME FRUIT SALAD



Vanilla-Lime Fruit Salad image

Feel free to be creative with the fruits you use in this recipe. The versatile dressing is amazing tossed with fresh strawberries or even drizzled over pound cake. -Kathryn Dampier, Quail Valley, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 servings (2/3 cup each).

Number Of Ingredients 10

1/2 cup sugar
1/2 cup water
1-1/2 teaspoons light corn syrup
1/2 vanilla bean
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
3 cups cubed fresh pineapple
2 large navel oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
4 cups fresh blueberries

Steps:

  • In a small saucepan, combine the sugar, water and corn syrup. With a sharp knife, scrape the vanilla bean to remove the seeds; add bean and seeds to pan. , Bring to a boil. Reduce heat; simmer for 20 minutes or until reduced by half. Remove from the heat; cool for 10 minutes. Discard vanilla bean. Stir in lime juice and zest., In a large bowl, combine the pineapple, oranges, grapefruit and blueberries. Drizzle with vanilla-lime sauce and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT



Fresh Fruit Salad With Honey Vanilla Yogurt image

The dressing turns this fruit salad into something special. Cut the wedges from the orange into the bowl first, then squeeze the rest to extract juice, will keep the banana from turning brown.

Provided by Sue C.

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
1/2 vanilla bean, seeds scraped from (optional)
1/2 orange, juice of
1 banana, sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberry
1 pint fresh strawberries, hulled and cut in half
1 bunch green seedless grape, halved

Steps:

  • Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
  • Combine the orange juice and banana slices in a separate bowl.
  • Add the berries and grapes and gently mix the fruit mixture together.
  • Spoon the fruit into serving bowls and top with the yogurt.

REFRESHING TROPICAL FRUIT SALAD WITH VANILLA MINT SYRUP



Refreshing Tropical Fruit Salad With Vanilla Mint Syrup image

This syrup works with any combination of fruit; 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. Cook time includes chill time. From author and herbalist Susan Belsinger.

Provided by BecR2400

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 cup water
1/4 cup sugar
1/2 vanilla bean
fresh mint leaves, 1 handful bruised
3 slices lime zest
1 tablespoon freshly squeezed lime juice
1 firm ripe mangoes or 1 papaya, peeled, seeded, and cut into bite-sized pieces
1 small ripe cantaloupe, seeded, and cut into bite-sized pieces
1 ripe pineapple, peeled, cored, and cut into bite-sized pieces

Steps:

  • Make flavored fruit syrup by combining water, sugar, vanilla, mint and zest in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool. When cooled to room temperature, strain syrup and stir in lime juice. At this point syrup can be stored in the refrigerator for up to 5 days.
  • Toss mango or papaya, melon and pineapple in a large bowl. Pour syrup over fruit. Toss mixture well. Cover and chill for at least 1/2 hour before serving.

FRUIT SALAD WITH VANILLA



Fruit Salad with Vanilla image

Peach pie filling is the secret ingredient in this crowd-pleasing salad. Make it throughout the year using whatever fruits are in season.-Nancy Dodson, Springfield, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 7

1 pound fresh strawberries, quartered
1-1/2 cups seedless red and/or green grapes, halved
2 medium bananas, sliced
2 kiwifruit, peeled, sliced and quartered
1 cup cubed fresh pineapple
1 can (21 ounces) peach pie filling
3 teaspoons vanilla extract

Steps:

  • In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple. Fold in pie filling and vanilla. Chill until serving.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

FRUIT SALAD IN VANILLA-MINT SYRUP



Fruit Salad in Vanilla-Mint Syrup image

Provided by Molly O'Neill

Categories     salads and dressings, dessert

Time 4h

Yield Four servings

Number Of Ingredients 10

Zest from 1 orange, in strips
1 strip of lemon zest
1 vanilla bean, split
1/2 cup sugar
6 sprigs mint; plus 3 leaves, cut across into thin strips
2 cups water
1/2 fresh pineapple, peeled, quartered lengthwise, cored and thinly sliced crosswise
1/2 ripe papaya, peeled, seeded and thinly sliced crosswise
1/2 ripe mango, peeled and thinly sliced lengthwise
1 banana, peeled and sliced

Steps:

  • 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.
  • Stir the fruit into the syrup and refrigerate for 2 hours. Stir in the sliced mint and garnish with a mint sprig.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 0 grams, Carbohydrate 63 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 53 grams

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