Anise Fruit Salad Recipes

Steps:

• Prepare the fruit and chill in the fridge.
• Just before serving, in a small saute pan, warm the orange juice, maple syrup, cinnamon and star anise and mix well to infuse their flavors. Remove from the heat and chill in the fridge.
• Just before serving, arrange the fruit into shallow dessert bowls, drizzle with the chilled syrup and sprinkle with the extra pomegranate seeds. Serve immediately, garnished with fresh mint.

Steps:

• Simmer 1/2 cup each sugar and water with 3 star anise pods and a pinch of salt until syrupy, stirring, 8 to 10 minutes. Remove from the heat and stir in 1 tablespoon lemon juice, 1/2 teaspoon grenadine and some dried cranberries. Cool, then cover and chill overnight. Drizzle the syrup over sliced pears and top with a big splash of prosecco.

Steps:

• 1. Combine water, sugar, lemon juice and aniseed in a saucepan over medium-high heat; bring to a boil. Reduce heat to medium; cook, uncovered, for 40 minutes or until mixture is slightly thickened and reduced by one-third (about 1-1/2 cups). Remove from heat. Cover and cool to room temperature, about 30 minutes.
• 2. Meanwhile, combine honeydew, pineapple, cantaloupe, grapes and oranges in a large bowl. Pour aniseed mixture over the fruit; toss to coat.
• 3. Cover and chill at least 1 hour. Just before serving, add strawberries and banana; gently toss. Garnish with kiwi.

Steps:

• Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.)
• Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.

Steps:

• Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 30 minutes.
• Cut peel, including white pith, from fruit with a sharp knife. Cut segments free from membranes into a bowl. Squeeze juice from membranes into bowl.
• Add syrup with star anise to fruit and juice and stir gently. Remove star anise before serving if desired.

Steps:

• Simmer water with sugar and anise in a small saucepan over moderate heat, stirring occasionally, 1 minute. Cool slightly.
• Cut peel and white pith from grapefruits and oranges with a sharp knife. Working over a bowl, cut grapefruit and orange sections free from membranes. Pour off juice released during cutting from bowl and reserve.
• Stir syrup into fruit and chill, covered, 1 hour. Stir in reserved juice to taste.

Steps:

• In a saucepan over medium-high heat, combine water, sugar, lemon juice and aniseed; bring to a boil. Reduce heat to medium; cook, uncovered, for 40 minutes or until mixture is slightly thickened and reduced by one-third (about 1-1/2 cups). Remove from the heat; cover and cool to room temperature, about 30 minutes. Meanwhile, in a large bowl, combine honeydew, pineapple, cantaloupe, grapes and oranges. Pour anise mixture over fruit; toss to coat. Cover and chill for at least 1 hour. Just before serving, add strawberries and banana; gently toss. Garnish with kiwi.