See more
Vanilla Bean-Fruit Salad

Vanilla Bean-Fruit Salad

Save time by making the simple syrup first. While it cools, you'll have plenty of time to wash and cut the fruit.

Oxmoor House JANUARY 2006

  • Yield: 4 servings (serving size: 1 cup)
  • Cook time: 11 Minutes
  • Prep time: 2 Minutes
  • Other: 30 Minutes


  • 1/2 cup water
  • 1/3 cup sugar
  • 1 (6-inch) vanilla bean, split lengthwise
  • 2 cups seedless green grapes, halved
  • 1 cup fresh blueberries
  • 1 cup sliced fresh strawberries
  • 1 cup fresh raspberries


Combine water and sugar in small saucepan. Scrape seeds from vanilla bean; stir seeds into sugar-water. Bring to a boil; reduce heat and simmer 11 minutes or until reduced to 1/2 cup, stirring occasionally. Remove from heat; cool completely.

While syrup cools, combine fruit in a medium bowl. Pour cooled syrup over fruit, tossing gently to coat fruit.

Nutritional Information

Amount per serving
  • Calories: 179
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Protein: 1.5g
  • Carbohydrate: 43.7g
  • Cholesterol: 0mg
  • Iron: 0.8mg
  • Sodium: 3mg
  • Calories from fat: 3%
  • Fiber: 4.4g
  • Calcium: 25mg

Go to Full Version of

Vanilla Bean-Fruit Salad Recipe