Best Fruit Salad In Vanilla Mint Syrup Recipes

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

Ingredients

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

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

Ingredients

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.

MINTED FRUIT SALAD

Minted Fruit Salad image

Filled with the season's best and freshest fruit, this salad shouts summer. The hint of mint adds a refreshing note to the colorful compote.-Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup unsweetened apple juice
2 tablespoons honey
4 teaspoons finely chopped crystallized ginger
4 teaspoons lemon juice
4 cups cantaloupe balls
1 cup sliced fresh strawberries
1 cup fresh blueberries
2 teaspoons chopped fresh mint leaves

Steps:

In a small saucepan, combine the apple juice, honey, ginger and lemon juice. Bring to a boil over medium-high heat. Cook and stir for 2 minutes or until mixture is reduced to 3/4 cup. Remove from the heat. Cool., In a serving bowl, combine the cantaloupe, strawberries, blueberries and mint. Drizzle with cooled apple juice mixture; gently toss to coat.

Nutrition Facts : Calories 113 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges