Summer Stone Fruit Salad Recipe

1. 1

   In a small saucepan over medium heat, stir together the sugar, 1/3 cup water, and lemon juice.

2. 2

   Add the vanilla bean pod and seeds.

3. 3

   Bring to a boil to dissolve the sugar, then reduce the heat to low and simmer until the mixture becomes syrupy, about 5 minutes.

4. 4

   Set aside to cool to room temperature, then refrigerate until chilled.

5. 5

   In a large serving bowl, toss together the fruit.

6. 6

   Remove the vanilla bean from the chilled syrup and drizzle the fruit with the syrup.

7. 7

   Toss gently, garnish with the pistachios, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.