Fruit Salad with Orange Oil Syrup

Orange-Vanilla Syrup:

·       1 cup sugar - I used ½ cup Organic sugar & Agave syrup (below)

·       Zest and juice of 1 orange

·       1 vanilla bean - I used 1-2 tsp organic vanilla Frontier brand (no alcohol)

·       My addition to syrup once cooled - see below*:

·       1-2 tbsp Agave Syrup

·       4-5 drops of dōTERRA Wild Orange Essential Oil

·       Fruit: (fruit types and quantities can be adjusted to taste)

·       4 pints strawberries, hulled and halved

·       2 pints blueberries

·       2 cups green grapes, halved

·       2 cups red grapes, halved

·       Fresh mint leaves

· 

Place the sugar, 1 cup water (use ½ cup water if ½ cup sugar used), orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken (may not thicken as much if less sugar used). Set aside to cool.

·       

Prepare all the fruit in a large glass/metal or ceramic bowl (don’t use plastic with dōTERRA essential oil), pour t  bhe cooled syrup over the top and toss together. *Here is where I drizzle 1-2 tbsp of Agave syrup (to taste) and 4-5 drops of dōTERRA Wild Orange; mix well but gently. Once all mixed in w/fruit decorate with mint leaves and chill until ready to serve. I serve over angel food cake