I love fruit salads, especially during the summer. They are bright and colorful and the ingredients can be changed based on what’s in season or based on personal preference. This salad has a nice assortment of color with green and red grapes and blueberries. The fruit is tossed in a simple syrup flavored with cinnamon and star anise and garnished with fresh mint. I love the cinnamon and anise combination, so I often have this syrup on hand in my fridge.
This salad is a great addition to a brunch table and makes a light summertime dessert.
More fruit recipes to try
- Berry Fruit Salad with Mint Syrup
- Baked Berries with Puff Pastry Cinnamon Croutons
- Mango Pineapple Salsa
A delicious salad of red and green grapes and blueberries tossed in a simple syrup infused with cinnamon and star anise.
- 2 cups green grapes, seedless
- 2 cups red grapes, seedless
- 2 cups blueberries
- 1/4-1/3 cup cinnamon-anise simple syrup (See separate recipe below)
- fresh mint for garnish
Rinse grapes and blueberries. Drain and add to a mixing bowl.
Drizzle cinnamon-anise simple syrup over fruit and toss to coat. Add more syrup to desired sweetness, if necessary. Garnish with fresh mint.
A blend of water and sugar infused with the warm flavors of cinnamon and star anise.
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 2 star anise
Add water and sugar to a small saucepan. Heat over medium-low heat to dissolve sugar.
While heating, add in the cinnamon stick and star anise. When the mixture is hot and sugar is dissolved, remove from heat and cool, allowing the syrup to infuse with the cinnamon and anise.
When cool, strain into a jar and store in the refrigerator. The syrup will keep 3-4 weeks.
This recipe yields about 3/4 cup of syrup.