Basil-Lime Fruit Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Basil and lime lend this colorful fruit salad a savory undertone. To make ahead, prepare the infused syrup and clean and chop the fruit; refrigerate separately. Toss the fruit and syrup together just before it's time to serve.

Yield:

12 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 92
Caloriesfromfat 3 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 23.8 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 2 mg
Calcium 20 mg

Ingredients

1/2 cup sugar
1/2 cup water
1/2 cup packed basil leaves
1 tablespoon grated lime rind
4 cups cubed pineapple (about 1 medium)
3 cups quartered strawberries (about 1 pound)
2 cups cubed peeled mango (about 2 large)
4 kiwifruit, peeled, halved lengthwise, and sliced (about 1 1/2 cups)

Preparation

1. Combine sugar and 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; stir in basil and rind. Cool. Strain sugar mixture through a fine mesh sieve into a bowl; discard solids.

2. Combine pineapple and remaining ingredients in a large bowl. Drizzle with sugar mixture; toss gently.

Note:

Jackie Mills, MS, RD,

March 2008