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Fruit Salad with Thousand-Flavor Syrup

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Michael Graydon & Nikole Herriott

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

Ingredients

4 Servings

Syrup

¼

cup sugar

½

vanilla bean, split lengthwise

3

wide strips lemon zest

3

green cardamom pods, lightly crushed

1

whole star anise

5

juniper berries

1

teaspoon Sichuan peppercorns

1

teaspoon pink peppercorns

¼

cup dried rose petals

2

tablespoons dried hibiscus flowers or hibiscus tea

Assembly

1

small apple, cut lengthwise into 4 slices

1

small pear, cut lengthwise into 4 slices

6

strawberries, halved

¼

rhubarb stalk, thinly sliced crosswise

12

black currants

6

ounces blackberries (about 1 cup)

6

ounces raspberries (about 1 cup)

Star anise, green cardamom pods, pink peppercorns, vanilla bean, and rose petals (for serving)

Preparation

  1. Syrup

    Step 1

    Bring sugar and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat; scrape in seeds from vanilla bean, then add pod along with lemon zest, cardamom pods, star anise, juniper berries, Sichuan peppercorns, pink peppercorns, rose petals, and hibiscus. Let sit until flavors are infused, 20–25 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Chill syrup until cold.

    Step 2

    Do Ahead: Syrup can be made 4 days ahead. Keep chilled.

  2. Salad

    Step 3

    Artfully arrange apple, pear, strawberries, rhubarb, currants, blackberries, and raspberries in shallow bowls, dividing evenly. Pour chilled syrup into bowl. Garnish with star anise, cardamom, pink peppercorns, vanilla bean, and rose petals.

Nutrition Per Serving

Calories (kcal) 60 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 15 Dietary Fiber (g) 1 Total Sugars (g) 13 Protein (g) 0 Sodium (mg) 25
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