Fruit salad in orange-vanilla syrup

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 12

Strawberries, red and white grapes, blueberries, and fresh mint leaves—a veritable riot of summer colors and flavors on your plate. This salad will lift your spirits with its vibrant appearance alone, not to mention the rich, fruity flavor, which is perfectly complemented by the orange-vanilla syrup. Start with the syrup so it can cool while you slice the fruit. The syrup is made from equal parts sugar and water and flavored with natural vanilla seeds and orange zest. Leftover syrup can be refrigerated for the next salad or used in drinks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Fruits

8 cups strawberries, hulled and halved
4 cups blueberries
2 cups white grapes, halved
2 cups red grapes, halved
Fresh mint leaves

Orange-vanilla syrup

1 cup of sugar
Zest and juice of 1 orange
1 vanilla bean

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grape, strawberry, blueberry, vanilla pod, Orange juice, mint, syrup

Cooking the dish according to the recipe:

Combine the sugar, 1 cup of water, orange zest and juice, and vanilla in a small saucepan. Stir until the sugar is completely dissolved and bring to a boil. Reduce the heat to low and simmer for about 15 minutes until the syrup thickens. Then let cool.
Combine all the fruits in a large bowl, pour over the cooled syrup, and toss to combine. Garnish with mint leaves and refrigerate until ready to serve.

Categories:

recipe / Summer dishes / Dinner / Desserts / Fruit desserts / Salads / Fruit salads / Ree Drummond