Late Summer Fruit Salad

Let’s say you want to try to watch your calories/waistline after months of saying “yes” to every ice cream opportunity. Try fruit salad! Fruit is still fresh, local and flavorful in the Northeast. From poaching fruit for apple and pear tarts, I happened to use the reduced poaching liquid for an impromptu fruit salad. Sublime.

Here’s a re-creation:

105 g water (approx 1/3 c.)

15 g sugar (approx 1 T)

juice of ½ lemon, divided

2” piece vanilla bean, cut in half lengthwise, seeds scraped into pot with water, then pod thrown in too

 

  1. Heat water and sugar in small pot to dissolve. Stir with wooden spoon. Add ½ of the lemon juice and all of the vanilla beans and pod, and cook for about 6 mins. Let sit out to steep or put into refrigerator to cool quicker.
  2. Cut up:

½ melon, cut into large chunks

½ pt strawberries, hulled and cut in half

½ pt blueberries

one apple, quartered, cored, peeled and cut into medium chunks.

  1. Mix sugar syrup, fruit and squeeze lemon onto apple, and mix.
  2. Refrigerate for at least an hour to allow flavors to blend. Take out at least ½ hour before serving to warm up a bit; though cooler than room temp is desirable.

 

Other options to explore:

Omit vanilla; use lemon verbena and/or mint

Try stronger flavoring such as cinnamon stick (& star anise?) with or without vanilla bean