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.
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.
Combine pineapple and remaining ingredients in a large bowl. Drizzle with sugar mixture; toss gently.
Really liked this (the basil flavor is exquisite!) but felt it could use a little lime juice as well as zest -- not much maybe just a few teaspoons or a tablespoon. I had very sweet mangoes so the flavor was a little cloying on them. Perfect on kiwi and pineapple.
Delicious! The syrup is the best part and the perfect way to dress up fruit for a special occasion. I'm excited to try it with some different fruits. I'm thinking of more citrus fruits like grapefruit and oranges.
The subtle basil and lime flavors really make this dish. Made it for friends, and they loved it! (I only used about half of the syrup mixture.) We had a little fruit salad left over, so the next day I served it over angel food cake with vanilla ice cream. The texture of the fruit was a little mushy for having soaked in the syrup overnight, but it still made for a great dessert. So good!
We've already made this twice this summer. We don't necessarily follow the fruit in the recipe. It's whatever hits our fancy, at the store. Today was mango, kiwi, raspberries and passion fruit. Love the lime-basil flavoring. Sometime this summer, we will really have to make it with the strawberries, though.
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