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Nutrition Facts
Serving Size 1 (177g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 vanilla beans 3 slices lime zest
Calories 88
Calories from Fat 2		(2%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 10mg		0%
Potassium 257mg		7%
Total Carbohydrate 22.8g		7%
	Dietary Fiber 1.8g	7%
	Sugars 19.9g
Protein 0.9g		1%
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Tropical Fruit Salad With Vanilla Mint Syrup

Recipe #376476 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: BecR
Jun 9, 2009

This syrup works with any combination of fruit; I especially like it with the tropicals. It is a light and refreshing dessert; the use of the vanilla bean makes these fruits seem exotic. Cook time includes chill time. From author and herbalist Susan Belsinger.

SERVES 8 -10 (change servings and units)

Ingredients

1 cup water
1/4 cup sugar
1/2 vanilla bean
fresh mint leaves, 1 handful bruised
3 slices lime zest
1 tablespoon freshly squeezed lime juice
1 firm ripe mango or papaya, peeled, seeded, and cut into bite-sized pieces
1 small ripe cantaloupe, seeded, and cut into bite-sized pieces
1 ripe pineapple, peeled, cored, and cut into bite-sized pieces

Directions

1
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.
2
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.