Fruit Salad in Vanilla-Mint Syrup

Ingredients

• Zest from 1 orange, in strips
• 1 strip of lemon zest
• 1 vanilla bean, split
• ½ cup sugar
• 6 sprigs mint; plus 3 leaves, cut across into thin strips
• 2 cups water
• ½ fresh pineapple, peeled, quartered lengthwise, cored and thinly sliced crosswise
• ½ ripe papaya, peeled, seeded and thinly sliced crosswise
• ½ ripe mango, peeled and thinly sliced lengthwise
• 1 banana, peeled and sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    252 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 64 grams carbohydrates; 4 grams dietary fiber; 53 grams sugars; 1 gram protein; 14 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. Stir the fruit into the syrup and refrigerate for 2 hours. Stir in the sliced mint and garnish with a mint sprig.

4 hours