Vanilla simple syrup gives this easy red fruit salad a little bit of sweetness, while toasted almonds give it depth. You can use just about any fruit you like, but strawberries, cherries, and raspberries work best. Since this recipe only calls for 1/3 cup of the simple syrup, you can store the extra in the fridge to use in other recipes and drinks.
Makes about 6 servings
- 1 cup coconut palm sugar
- 1 cup water
- 1 medium vanilla bean
- 1 pound strawberries, hulled and quartered
- 1 pound cherries, pitted and halved
- 8 ounces raspberries
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds, toasted
- 1/2 teaspoon red wine vinegar
Split a vanilla bean lengthwise and then scrape its seeds into the sugar and water mixture. Drop in the spent pod, and bring it all to a boil over medium-high heat. Continue to boil until all the sugar dissolves, and the syrup is clear, about 3 minutes.
Allow the syrup to cool to room temperature.
Pluck out the spent vanilla pod, and reserve 1/3 cup syrup for the salad. Pour the remaining syrup into a mason jar and seal tightly. This can be stored in the refrigerator for up to 1 month.
Dump the strawberries, cherries, and raspberries into a medium mixing bowl. Add reserved simple syrup, almond extract, sliced almonds, and red wine vinegar. Stir gently to incorporate all the ingredients without crushing the fragile berries.
Serve right away.
Store any leftovers in an airtight container in the fridge for up to 3 days.
