Summer Fruit Salad with Herb Syrup

This is a light and refreshing dessert; the use of the vanilla bean makes these fruits seem exotic.  Sometimes we add a little orange mint or a lemon herb to the syrup.  You can use watermelon in place of the honeydew or cantaloupe; you could also add berries, peaches, mango or papaya. Serves 8-10.

Herb syrup:
1 cup water
1/4 cup sugar
1/2 vanilla bean
1 handful of fresh mint leaves, bruised
Few strips of lime zest
1 tablespoon freshly squeezed lime juice 

Fruit Salad:
1 small, ripe honeydew, seeded and cut into small bite size pieces; 1 small, ripe cantaloupe, seeded and cut into small bite size pieces and 1 small, ripe pineapple, peeled, cored, cut into small bite size pieces. 

Make the flavored fruit syrup by combining the water, sugar, vanilla, mint and zest.

In a pan bring contents to a boil.  Simmer and reduce for 10 minutes.  Remove from heat and cool. 

When cooled to room temperature, strain and stir in lime juice.  Toss fruit in a large bowl and pour syrup over fruit.  Toss well.  Cover fruit and chill for at least ½  hour.  Serve at cool room temperature.  

~ Susan Belsinger copyright 2007 & Submitted by Bonita Watts