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Five-Spice Fall Fruit Salad

5.0

(2)

A bluerimmed bowl of fivespice fall fruit salad.
Five-Spice Fall Fruit SaladTara Donne, food styling by Diana Yen
DO AHEAD:

Syrup can be made in advance and stored in an airtight container in the fridge for up to 2 days.

Recipe information

  • Total Time

    2 1/2 Hours

  • Yield

    Makes 6 to 8 servings

Ingredients

3/4 cup honey
1/2 vanilla bean, split and scraped
1 1-inch piece ginger, thinly sliced
1 teaspoon Chinese five-spice powder
2 tablespoons fresh lemon juice
5 black plums, pitted and sliced
5 red plums, pitted and sliced
8 figs

Preparation

  1. Step 1

    Place 3/4 cup water in a medium saucepan. Add the honey, vanilla bean pod with seeds, ginger, and five-spice powder. Bring to a boil and stir until honey dissolves. Set aside to cool completely, and stir in lemon juice. Discard ginger and vanilla bean pod.

    Step 2

    In a large bowl, pour cooled syrup over the sliced plums. Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight in the refrigerator.

    Step 3

    An hour before serving, slice figs in half and gently fold into plum mixture. To serve, use a slotted spoon to ladle fruit into a serving bowl.

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