Spring Fruit Cocktail
- LIGHT SYRUP:
- 2 tablespoons sugar
- 2 tablespoons orange, sage or lavender honey
- 1 vanilla bean split lengthwise
- Juice of 1 lemon
- 3/4 cup water
- 2 cups strawberries
- 1/4 pineapple
- 2 oranges
- 1 grapefruit
- 1 banana
- Mint leaves for garnish
- Edible flowers such as nasturtiums for garnish
For the Light Syrup: Heat the sugar, honey, vanilla bean, lemon juice and water in a saucepan. Bring to a boil for 1 minute and remove from heat. Let the syrup cool. Discard the bean or serve it with the syrup. It is chewy and delicious.
For the Fruit: Hull the strawberries and dice them into 1/2-inch pieces. Set aside. Peel and dice the pineapple into 1/2-inch pieces. Using a sharp paring knife, peel and section the oranges and grapefruit, reserving the juice and removing the white pith and the membranes between the sections. Slice sections in half. Place the pineapple, oranges and grapefruit into a bowl. Add the juice to the syrup, pour it over the fruit and stir slightly. Chill for 30 minutes.
Just before serving, peel and slice the banana into 1/2-inch rounds. Add the strawberries and banana to the bowl of fruit and stir once. Arrange the fruit in individual glass serving bowls. Garnish each serving with the mint and nasturtiums.
This recipe yields 6 servings.
Each serving: 87 calories; 38 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 22 grams carbohydrates; 1 gram protein; 1.97 grams fiber.