Vanilla Spiced Fruit Salad

Serves 4
Preparation time 10 minutes, plus cooling
Cooking time 4–5 minutes


150 ml (¼ pint) apple juice
1 vanilla pod, split in half lengthways
2 tablespoons agave nectar or soft light brown sugar
2 kiwi fruit, peeled and sliced
250 g (8 oz) strawberries, hulled and thickly sliced
125 g (4 oz) blueberries
1 mango, peeled, stoned and sliced
mint leaves, to decorate

Vanilla Spiced Fruit Salad

Warm the apple juice in a small saucepan with the split vanilla pod and agave
nectar or sugar over a medium-low heat. Simmer gently for 4–5 minutes, then
leave to cool completely. Remove the vanilla pod and scrape the seeds into the
light syrup.

Combine the fruits in a large bowl and drizzle over the vanilla-spiced syrup. Stir
gently to coat and spoon into serving bowls. Sprinkle with mint leaves and serve.

For Asian-style fruit salad, replace the apple juice with 150 ml (¼ pint)
pineapple juice and simmer in a saucepan with 2 star anise, 1 tablespoon lime
juice, 2 cloves and the agave nectar. Leave to cool, then chill for 1 hour. Cut off
the top and base of 1 small pineapple and slice off the skin. Cut the pineapple
into quarters and remove the core from each quarter. Cut into slices and combine
with the mango, a 400 g (13 oz) can drained lychees and 2 sliced star fruits in a
serving bowl. Pour over the syrup and serve.

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