Spring Fruit Cocktail

Recipe Ingredients

		Light Syrup
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Orange, sage or lavender honey
1		Vanilla bean - split lengthwise
		Juice of 1 lemon
3/4 cup	177ml	Water
		Fruit
2 cups	474ml	Strawberries
1/4		Pineapple
2		Oranges
1		Grapefruit
1		Banana
		Mint leaves - for garnish
		Edible flowers such as nasturtiums - for garnish

Recipe Instructions

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.

Source:
The Los Angeles Times, 07-11-2001

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