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Very Berry Salad with Orange Vanilla Syrup


Serves 8

Summer berries and cherries tossed through an orange and vanilla infused syrup. Light and a little bit special, you can eat dessert guilt-free without feeling like you’re missing out.
Per serve: 519.5kj (123.7cals); 0.6g total fat (0.05g saturated fat); 5.9g fibre


You’ll need

⅓ cup sugar
½ cup water
1 vanilla pod, split down the middle
Zest of 1 orange
500g fresh strawberries (2 punnets), hulled and halves
500g fresh cherries, pitted
250g fresh raspberries (2 punnets)
125g fresh blueberries (1 punnet)
125g fresh blackberries (1 punnet), halved
Mint leaves for garnish

Let’s go

Place sugar, water, vanilla pod and orange zest into a small saucepan and bring to a simmer. Reduce heat and let syrup thicken – this should take about 5 minutes (keep an eye on it as the syrup can turn from watery to thick as molasses in the blink of an eye). Remove from heat, discard vanilla pod and strain the zest, keeping 2 teaspoons of zest and discarding the rest (or keeping it to mix through a little light cream cheese – yum!). Mix the kept zest back into the syrup and allow to cool completely.

Toss fruit together, pour over syrup and garnish with mint leaves. If you’ve got leftovers, eat them for brekkie with a dollop of yogurt.

Cook’s Notes
Leave the fruit whole or chop it, remove the pips from the cherries or leave them in (just make sure you tell your guests or there may be a trip to the dentist). You can do what you like with this beautiful salad.

Why it’s good for you
Whilst I adore a fresh fruit salad without any type of sauce or syrup, this one is beautiful for those special occasions. The orange vanilla syrup gives a lovely gloss to the fruit and a subtle orangey vanilla hint in the background. Love. It!
Per serve: 519.5kj (123.7cals); 0.6g total fat (0.05g saturated fat); 5.9g fibre


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