Fruit Salad With Vanilla Bean Syrup

Name: Fruit Salad With Vanilla Bean Syrup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 pints blueberries; 237 milliliters cantaloupe, cubed; 1 ruby grapefruits, segmented, juice reserved for syrup; 237 milliliters honeydew melon, cubed; 1 kiwi fruit, peeled and sliced; 1 mango, pitted, peeled and cut into 1 inch pieces; 237 milliliters pineapple, cubed; 227 grams red seedless grapes; 1 pints strawberry, halved; 118 milliliters sugar; 1 vanilla bean; 118 milliliters water

Fruit Salad With Vanilla Bean Syrup is a gluten free and vegan recipe with 1 servings. One portion of this dish contains roughly 12g of protein, 5g of fat, and a total of 1222 calories. This recipe covers 45% of your daily requirements of vitamins and minerals. It works well as a main course. This recipe is typical of Mexican cuisine. If you have strawberry, vanilla bean, kiwi fruit, and a few other ingredients on hand, you can make it. To use up the vanilla bean you could follow this main course with the Mini Vanilla Scones with Vanilla Bean Glaze as a dessert.

Instructions

Using a knife, scrape the vanilla seeds from the pod, and place seeds and pod into a saucepan.

Ingredients you will need

Vanilla

Seeds

Equipment you will use

Sauce Pan

Knife

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 its 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.

Ingredients you will need

Grapefruit Juice

Red Grapefruit

Sugar

Syrup

Water

Let cool, remove the pod, and place vanilla syrup in refrigerator until chilled.

Ingredients you will need

Vanilla

Syrup

Add prepared fruit into a bowl and toss with the chilled vanilla syrup.Refrigerate until ready to serve.

Ingredients you will need

Vanilla

Fruit

Syrup

Equipment you will use

Bowl

Equipment

Sauce Pan

Knife

Bowl

Ingredients

Servings:

1pints

blueberries 237milliliters

cantaloupe, cubed 1

ruby grapefruits, segmented, juice reserved for syrup 237milliliters

honeydew melon, cubed 1

kiwi fruit, peeled and sliced 1

mango, pitted, peeled and cut into 1 inch pieces 237milliliters

pineapple, cubed 227grams

red seedless grapes 1pints

strawberry, halved 118milliliters

sugar 1

vanilla bean 118milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Lemelson Meyer Vineyard Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.