Citrus Fruit Salad with Vanilla Honey Syrup (Safeera Kaka)

Ingredients
Vanilla Honey Syrup
1 large lemon
¼ cup honey
2 tbsp water
1 vanilla bean, split lengthwise with seeds removed
Fruit Salad
2 Cara Cara or navel oranges
2 blood oranges
2 kiwis
1 pink grapefruit
1 tbsp fresh basil or mint, thinly sliced (optional)
¼ cup pomegranate seeds (optional)

Method
1. Make the Syrup
Using a vegetable peeler, remove the lemon zest in long strips, avoiding the white pith.
Juice the lemon and set aside.
In a small saucepan, combine:
Honey
Water
Vanilla seeds and pod
Lemon zest
1 tbsp lemon juice
Simmer over medium heat for 5–8 minutes until slightly thickened and fragrant.
Remove from the heat and allow to cool slightly.

2. Prepare the Fruit
Peel the oranges by slicing off the top and bottom, then carefully remove the peel and white pith.
Slice the oranges into rounds.
Peel and slice the kiwis.
Peel the grapefruit in the same way, then cut between the membranes to remove individual segments (supremes).

3. Assemble the Salad
Strain the cooled syrup to remove the lemon zest and vanilla pod.
Place all the prepared fruit into a large serving bowl.
Pour the vanilla honey syrup over the fruit.
Add the basil or mint, if using.
Gently toss to coat.

To Serve
Serve straight from the bowl, garnished with pomegranate seeds.
For a more elegant presentation, arrange the fruit on a serving platter, drizzle over the syrup, then finish with pomegranate seeds and a few extra basil or mint leaves.

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