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Photo: Melina Hammer; Styling: Caroline M. Cunningham

Fruit Salad with Citrus-Basil Syrup

Fruit Salad with Citrus-Basil Syrup incorporates a medley of juicy flavors like peaches, plums, and apricots. The zesty syrup makes a perfect finish to the Fruit Salad.

Southern Living SEPTEMBER 2013

  • Yield: Makes 6 servings
  • Hands-on: 20 Minutes
  • Total: 45 Minutes


  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup firmly packed fresh basil leaves
  • 1 tablespoon firmly packed orange zest
  • 1 tablespoon firmly packed lemon zest
  • 1/2 pound peaches, peeled and sliced
  • 1/2 pound plums, sliced
  • 1 pound apricots, sliced
  • 2 tablespoons chopped fresh basil


Bring water and sugar to a boil over medium heat. Remove from heat, and stir in 1/4 cup firmly packed fresh basil leaves, orange zest, and lemon zest. Let stand 20 minutes. Meanwhile, combine peaches, plums, and apricots in a large bowl. Pour sugar mixture through a fine wire-mesh strainer into a bowl; discard solids. Stir 1/4 to 1/2 cup syrup and 2 Tbsp. chopped fresh basil into fruit; reserve remaining syrup for another use.


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Fruit Salad with Citrus-Basil Syrup Recipe