Name: Fruit Salad with Thousand-Flavor Syrup
Yield: 4 Servings
Ingredients: ¼ cup sugar; ½ vanilla bean, split lengthwise; 3 wide strips lemon zest; 3 green cardamom pods, lightly crushed; 1 whole star anise; 5 juniper berries; 1 teaspoon Sichuan peppercorns; 1 teaspoon pink peppercorns; ¼ cup dried rose petals; 2 tablespoons dried hibiscus flowers or hibiscus tea; 1 small apple, cut lengthwise into 4 slices; 1 small pear, cut lengthwise into 4 slices; 6 strawberries, halved; ¼ rhubarb stalk, thinly sliced crosswise; 12 black currants; 6 ounces blackberries (about 1 cup); 6 ounces raspberries (about 1 cup); Star anise, green cardamom pods, pink peppercorns, vanilla bean, and rose petals (for serving)

Image may contain Food Dish Meal Plant Dessert Saucer and Pottery

Michael Graydon & Nikole Herriott

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

Recipe notes