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Basil-Lime Fruit Salad

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.

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)

Nutrition 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

How to Make It

  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.