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Prep time: 20 minutes plus chilling, Cook time: 10 minutes. Serves 12
2 large lemons 1 vanilla bean 1/2 c. water 3/4 c. sugar 3 ripe mangos, peeled and cut into 1-inch pieces 1 pint blueberries 2 pints strawberries, hulled and cut in half, or into quarters if larger 1 medium honeydew melon, peeled and cut into 1-inch pieces With a vegetable peeler or pairing knife, remove a 1-inch-wide continuous strip of peel from one lemon, then squeeze juice from both lemons, about 1/4 cup juice. Cut the vanilla bean lengthwise in half and scrape the seeds. In a 1-quart saucepan, combine lemon peel, vanilla bean seeds and pods, water and sugar; heat to boiling. Reduce heat to medium and cook until syrup has thickened slightly, about 10 minutes. Pour syrup mixture through sieve into small bowl; stir in lemon juice. Cover and refrigerate syrup until chilled, about 2 hours. Place mangoes, strawberries, blueberries, and melon in large bowl; add syrup and toss. |
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