Fruit Salad With Vanilla Bean Syrup Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Cut open vanilla bean.
• Reduce vinegar with vanilla, laurel, and sugar to half the original volume.
• Stir regularly.
• Allow to cool.
• Remove vanilla bean and laurel leaf.
• Halve the melon, remove pits and rind, and dice.
• Clean strawberries and halve.
• Remove stems from grapes.
• Remove rind and pit from mango and dice.
• Mix fruit and syrup in a (glass) bowl.
• Decorate with mint leaves.

Steps:

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

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.

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.