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Photo of Winter Fruit Salad with Lemon-Vanilla Syrup by WW

Winter Fruit Salad with Lemon-Vanilla Syrup

2
Points®
Total Time
1 hr 5 min
Prep
30 min
Cook
5 min
Serves
10
Difficulty
Easy
Lemon with vanilla is classic in Southern Italian cheesecakes, biscotti, and tarts. It also works really well with fruit - especially acidic varieties like citrus, pineapple, kiwi and pomegranate.

Ingredients

Sugar

⅓ cup(s)

Water

¾ cup(s)

Vanilla bean

½ item(s), moist, split lengthwise

Lemon

1 item(s), large

Clementine

4 large, seedless, separated into segments

Pineapple

3 cup(s), cut into small cubes

Kiwifruit

3 medium, ripe but firm, peeled, cut into small cubes

Pomegranate seeds

1 cup(s)

Fresh basil

6 Tbsp, cut into thin strips (plus extra for garnish)

Instructions

  1. Put sugar in a medium-size saucepan; add water. Scrape seeds from vanilla bean with a thin knife into pan; add vanilla pod to pan.
  2. Using a vegetable peeler, remove zest from lemon in long strips (avoiding as much of the white pith as possible); add to pan with 1 Tbsp lemon juice. Bring mixture to a boil over high heat; reduce heat to medium and simmer, uncovered until a light, fragrant syrup forms. Remove syrup from heat; refrigerate until cool.
  3. Place clementines, pineapple, kiwi and pomegranate seeds in a large serving bowl. Remove lemon zest from syrup; pour syrup over fruit (leave vanilla bean in to continue to impart flavor) and toss to coat. Cover; refrigerate, 30 minutes.
  4. Just before serving, add basil to bowl; toss well.
  5. Serving size: 1/2 c

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