FRUIT SYRUP RECIPE RECIPES

Name: Fruit Salad with Orange-Vanilla Syrup
Cook time: 30 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 cup sugar; Zest and juice of 1 orange; 1 vanilla bean; 4 pints strawberries, hulled and halved; 2 pints blueberries; 2 cups green grapes, halved; 2 cups red grapes, halved; Fresh mint leaves

FRUIT SALAD WITH ORANGE-VANILLA SYRUP RECIPE | REE ...

Fruit Salad with Orange-Vanilla Syrup Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 cup sugar
Zest and juice of 1 orange
1 vanilla bean
4 pints strawberries, hulled and halved
2 pints blueberries
2 cups green grapes, halved
2 cups red grapes, halved
Fresh mint leaves

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.

BEST RED-AND-GREEN FRUIT SALAD WITH MINT SYRUP RECIPE ...

Best Red-and-Green Fruit Salad with Mint Syrup Recipe ... image

Serve up this vibrant red-and-green fruit salad with mint syrup! It's a delicious dessert or Christmas breakfast dish.

Provided by Ree Drummond

Categories brunch Christmas breakfast brunch fruit side dish snack

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/2 c. sugar
1/2 c. fresh mint
2 qt. strawberries, halved or quartered if large
1/2 honeydew melon, peeled, seeded, and chopped
1 c. red grapes, halved
1 c. green grapes, halved
4 kiwis, peeled and cut into half-moons
1/3 c. pomegranate seeds

Steps:

For the mint syrup: Bring the sugar and 1/2 cup water to a boil in a small saucepan over medium heat. Remove from the heat and add the mint. Let steep until the syrup cools, 20 to 30 minutes. Pour the syrup through a fine-mesh strainer, discarding the mint. Refrigerate in a covered container until ready to serve. For the salad: Combine the strawberries, melon, grapes, kiwis, and pomegranate seeds in a large bowl and toss to combine. When ready to serve, drizzle the fruit with the mint syrup and gently toss to coat.

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