Easy Breakfast Fruit Salad with Orange Syrup is full of fresh luscious berries and seasonal fruit, including blackberries, peaches, grapes, and strawberries. Besides being delicious, this good-for-you, low-calorie, fresh fruit salad is kid-friendly and the perfect dish whether you are serving it for a casual breakfast at home or feeding a crowd for brunch.
1vanilla beansplit down it's length to expose the vanilla seeds, or 1 teaspoon pure vanilla extract
Fruit Salad
4large ripe peachespeeled or unpeeled, cut into bite-slzed pieces
2cupsfresh blackberries
1cupsliced strawberriesRemove the leaves and stems before slicing
1cupseedless grapesCut in half if they are large
Instructions
To make the orange syrup, use a sharp knife to carefully split the vanilla bean down one side of its length to expose the seeds and open it up like a book. Add the split vanilla bean or one teaspoon of vanilla extract, sugar, one-half cup of water, orange zest, and orange juice to a small pan over medium heat. Bring this mixture to a boil and turn the heat to low. Simmer the mixture for about 15 minutes or until it has thickened to the consistency of light syrup. Remove the vanilla bean and set it aside to cool.
Place all of the fruit in a colander and rinse thoroughly under cold running water. Let it drain and pat dry with a paper towel. Slice or chop as directed.
Place all of the prepared fruit in a large bowl and gently toss to combine.
Pour about half of the cooled orange syrup over the mixture and gently toss to combine. Save the rest for another use.
Cover and refrigerate until you are ready to serve. Optional - before serving garnish with a sprig of fresh mint.
Notes
If you use bananas in this recipe, do not add them until you are ready to serve the fruit salad.To shake things up a bit, instead of combining the fruit in a bowl, you can thread it on skewers to make fruit kabobs, layer the fruit in jars for serving on the go, or place the fruit in ramekins to make fruit cups.You should have plenty of orange syrup even if you double the salad recipe.One of the best things about this breakfast fruit salad recipe is you can make it the night before. For the best results, prepare your fruit, then prepare the orange syrup but store them separately in the refrigerator. Then, before serving, combine the fruit and syrup.This fruit salad is best eaten as soon as possible after it is made. Once the orange syrup is added, the fruit gets a little watery if kept longer than two days in the fridge.This recipe is very adaptable, and it can be made with whatever fresh fruits and berries you have on hand. So, besides the blackberries, peaches, grapes, and strawberries, blueberries, raspberries, melon, oranges, pineapple, kiwi, cherries, nectarines, apples, pears, bananas, and mango would also be delicious.