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Fruit Salad With Vanilla Bean Syrup Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Mangoes||3 , peeled and cut into 1 inch chunks|
|Strawberries||2 Pint, hulled and each cut in half or into quarters if large|
|Honeydew melon||1 Medium, cut into 1 inch chunks|
Serving size: Complete recipe
Calories 1956 Calories from Fat 64
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 348.1 mg14.5%
Total Carbohydrates 501 g167%
Dietary Fiber 50.3 g201.3%
Sugars 432.4 g
Protein 20 g40.4%
Vitamin A 112.6% Vitamin C 1865.8%
Calcium 40.1% Iron 46.6%
*Based on a 2000 Calorie diet
Squeeze enough juice from lemon to equal 1/4 cup; set aside.
Cut vanilla bean lengthwise in half; spread pod open.
Scrape seeds from inside of vanilla bean; reserve seeds and pod.
In 1 quart saucepan, heat lemon peel, vanilla bean seeds, vanilla bean pod, sugar, and 3/4 cup water to boiling over high heat.
Reduce heat to medium; cook, uncovered, 5 minutes or until syrup is slightly thickened.
Remove vanilla bean pod and lemon.
Pour syrup into small bowl; stir in lemon juice.
Cover and refrigerate syrup until chilled, about 2 hours.
Place fruit in large bowl; toss with syrup.