Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
12 servings (serving size: about 3/4 cup)

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.

How to Make It

Step 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.

Step 2

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

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