One summer day my family and I went fruit picking, came home with a bevy of fresh fruit and had no idea what to do with it all. Luckily, we stumbled upon this recipe. The fruit salad makes a great light breakfast, dessert or snack. We, however, have found alternative uses for this medley. We store the syrup and fruit separately, so it will last longer. For breakfast, we use the recipe to make yogurt parfaits (layer vanilla yogurt, fruit and granola in a glass; drizzle with the syrup and – if desired - honey.) Or, with the current frozen yogurt craze, we just buy frozen yogurt, top with the fruit/syrup, jimmies, etc., (Sorbet is a good alternative; ice cream doesn’t work well.) And some members of my family also like the anise syrup as a salad dressing for vegetable/fruit salads (i.e. the spinach/strawberry/toasted almond salad combo). As others have mentioned, fresh fruit works best. We prefer berries, but anise is also a good complement to kiwis and, in the wintertime, clementines.

I've used this recipe a number of times & always had people asking for the recipe. I think this is wonderful, refreshing & unexpected!

This is a wonderful & surprising dish. The anise flavor does magical things I would never have expected. I used fresh kiwis, nectarines, apples, & strawberries. This was a major hit with my family.