A few weeks ago on pioneer Womans Food Network show she did a fruit salad with a citrus, almond glaze. I love this time of year when fruit is so good, especially strawberries. Sometimes I just want it to be a little fancier than the usual bowl of cut up fruit ( which is pretty darn good). So on Easter I tried this for Jaces Birthday / Easter dinner. It was really good and the glaze made the salad so shiney and pretty and I am all for shiney and pretty. I loved the subtle vanilla taste. I used the extract since I was out of vanilla beans. I think I would have liked it better with a little stronger vanilla taste, so next time I am using the vanilla bean or just adding more extract. You can use any fruit you have on hand. This would be great for a shower or party. I would add the glaze right before serving.
- 1 cup Sugar
- 1 cup Water
- Juice Of 1 Orange
- Zest Of 1 Orange
- 2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
- 4 pints Strawberries, Hulled And Halved
- 2 pints Blueberries
- 2 cups Red Grapes, Halved
- 2 cups Green Grapes, Havled
- Mint Leaves
Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.
Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.