Fruit Salad With Star Anise Syrup Recipes

Steps:

• Combine the sugar, 1/4 cup water, ginger and lime zest in a small saucepan. Bring to a boil and cook until the sugar is melted. Remove it from the heat and refrigerate until cold.
• Strain the mixtures into a large bowl and toss in the strawberries, kiwis, mango, oranges, pineapple and papaya to coat. Cover and refrigerate again until cold, at least 1 hour.
• Serve in small bowls and garnish with the chopped mint.

Steps:

• Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 30 minutes.
• Cut peel, including white pith, from fruit with a sharp knife. Cut segments free from membranes into a bowl. Squeeze juice from membranes into bowl.
• Add syrup with star anise to fruit and juice and stir gently. Remove star anise before serving if desired.

Steps:

• In a saucepan over medium-high heat, combine water, sugar, lemon juice and aniseed; bring to a boil. Reduce heat to medium; cook, uncovered, for 40 minutes or until mixture is slightly thickened and reduced by one-third (about 1-1/2 cups). Remove from the heat; cover and cool to room temperature, about 30 minutes. Meanwhile, in a large bowl, combine honeydew, pineapple, cantaloupe, grapes and oranges. Pour anise mixture over fruit; toss to coat. Cover and chill for at least 1 hour. Just before serving, add strawberries and banana; gently toss. Garnish with kiwi.

Steps:

• Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.)
• Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.

Steps:

• Simmer water with sugar and anise in a small saucepan over moderate heat, stirring occasionally, 1 minute. Cool slightly.
• Cut peel and white pith from grapefruits and oranges with a sharp knife. Working over a bowl, cut grapefruit and orange sections free from membranes. Pour off juice released during cutting from bowl and reserve.
• Stir syrup into fruit and chill, covered, 1 hour. Stir in reserved juice to taste.