We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Vanilla Pepper Fruit Salad
Spring 2013
Fruit salad gets dressed up with a sweet syrup infused with real vanilla bean and a subtle note of black pepper. Your guests may not guess what the mystery ingredient is but they will know they’ve never had fruit salad quite like this. Make the syrup a day or two ahead to maximize the flavour. You can chop more sturdy fruit such as pineapple, melons and oranges a day ahead and store in an airtight container in the fridge, then cut up and add any fruits that brown and get soft, such as bananas, apples, pears and berries, just before tossing the salad together.
Serves 8
⅓ cup (80 mL) granulated sugar
½ tsp (2 mL) black peppercorns, cracked
⅓ cup (80 mL) water
½ vanilla bean
1 tbsp (15 mL) fresh lemon juice
8 cups (2 L) chopped fresh fruit
1 Combine sugar, peppercorns and water in a small saucepan. Split vanilla bean lengthwise and scrape seeds into pan; add pods. Bring to a boil over medium-low heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat, cover and let stand at room temperature for at least 4 hours or for up to 24 hours to infuse the flavour. Strain out peppercorns and vanilla pods. Cover and refrigerate syrup for up to 3 days.
2 Stir lemon juice into syrup and pour over fruit in a large bowl. Toss gently to coat. Let stand at room temperature for 1 hour to allow syrup to flavour fruit, or cover and refrigerate for up to 4 hours before serving.
Serves 8
