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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 3%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 23.8g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 2mg
  • Calcium: 20mg

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