Summer Stone Fruit Salad Recipe

Directions

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.