Summer Fruit Carpaccio
Ingredients
- FOR THE SYRUP:
- 1/4 cups Water ⓘ
- 1/2 cups Sugar
- 4 sprigs Chocolate Mint (or Regular Mint) ⓘ
- 1 whole Vanilla Bean, Split Lengthwise And Seeds Removed ⓘ
- 1/3 cups Fresh Lime Juice ⓘ
- FOR THE FRUIT CARPACCIO: ⓘ
- 2-1/2 pounds Assorted Summer Fruits, Cut Into 1/4" Thick Slices (such As Honeydew, Cantaloupe, Mango, Pineapple, Kiwi, Peaches Or Other Firm, Ripe Fruit) ⓘ
Instructions
- For the syrup, combine water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the mint sprigs, vanilla bean and seeds. Remove the pan from the heat, cover and let the mixture steep for about 15 minutes.
- Remove the vanilla bean, sir in lime juice, and pour syrup into a glass container.
- Decoratively arrange the fruit on serving plates, and drizzle with a small amount of the syrup. Cover and chill the fruit for about 2 hours to allow the flavors to marry. Cover and chill remaining syrup separately.
- Uncover fruit, drizzle additional syrup over, sprinkle with lime zest, and add mint as a garnish. If desired, you can add a scoop of sorbet in the center of each plate (mango, coconut or lemon would be lovely). Serve immediately.
- Recipe adapted from Bon Appetit.
Nutrition & Diet Analysis (per serving)
244
kcal
12% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).