Delicious!
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
More From Cooking Light
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. 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.
Basil-Lime Fruit Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Kid-Friendly
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat, Gluten-Free
- OCCASION: Spring, Easter
- PUBLICATION: Cooking Light
More Recipes for Salads
-
Southwest Watermelon Salad
Southern Living -
Mango Salad
Southern Living -
Spicy Watermelon Salad
Sunset
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy