Fruit Salad With Vanilla Bean Syrup
|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|
With vegetable peeler, remove 1 inch wide continuous strip of peel from lemon.
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.