This fruit salad gets a boost of extra sweetness from syrup infused with warm spices. It's the perfect side dish from breakfast to dessert.
I love fruit salad. It's a colorful assortment of the season's best and can be served with everything from breakfast to dessert.
Why you will love this
You may also want to try berry fruit salad with mint syrup.
- Blueberries, strawberries, peaches, red and green grapes create a colorful salad. You can use what you love or what is in season.
- Cinnamon anise simple syrup sweetens the salad with a warm spice vibe.
Simple syrup is a mixture of equal parts sugar and water. It's heated to dissolve the sugar and can be infused with spices, citrus, herbs, etc.
See the recipe card for complete instructions and ingredient amounts.
Cinnamon anise simple syrup
- Combine the sugar, water, cinnamon sticks and star anise in a small saucepan.
- Heat over medium-low until the sugar has fully dissolved, 3-5 minutes.
- Let cool, allowing the spices to infuse the syrup.
- Strain and store in a glass jar in the refrigerator.
- Add the fruit to a mixing bowl.
- Pour the syrup over the top and toss to combine.
- Store in an airtight container in the refrigerator for up to 3-4 days. The type of fruit used will impact how long the salad will keep.
More fruit recipes
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Fruit Salad with Cinnamon-Anise Simple Syrup
Cinnamon Anise Simple syrup
- 1 cup granulated sugar
- 1 cup water
- 2 cinnamon sticks
- 4 star anise pods
- 2 cups strawberries (quartered)
- 1 cup blueberries
- 1 peach (sliced and cut into bite-sized pieces)
- 1 cup seedless green grapes (halved)
- 1 cup seedless red grapes (halved)
- ¼-⅓ cup cinnamon-anise simple syrup
- fresh mint (for garnish)
Cinnamon Anise Simple syrup (note 1)
- In a small saucepan, combine the sugar, water, cinnamon sticks and star anise pods. Heat over medium-low heat 3-5 minutes until the sugar is fully dissolved.
- Remove from heat and let cool, leaving the spices to infuse the syrup. Strain into a glass jar and store in the refrigerator.
- Combine strawberries, blueberries, peaches, and grapes in a mixing bowl.
- Add the syrup and toss to coat. Add more syrup as needed. Garnish with fresh mint.
- Store in an airtight container in the refrigerator for up to 3-4 days.
- This recipe yields approx. 1 ½ cups of syrup. Use the extra syrup to flavor coffee, cocktails, ice tea or lemonade.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in August 2018 and has been updated.