You can make this festive fruit salad several hours in advance--but don't store it too long or the berries will soften and lose a bit of their bright flavor.
3/4 cup sugar
1/4 cup thinly sliced fresh basil leaves
2 pounds strawberries
4 navel oranges
How to Make It
Bring 1 1/2 cups water and sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool very briefly, then add 1/4 cup thinly sliced fresh basil leaves. Set aside to steep and cool.
Rinse and hull strawberries and cut them into quarters (or sixths if very large).
With a small, sharp knife, cut ends off oranges. Set 1 orange cut side down on a cutting board. Following its curve with the knife, slice off peel and white pith. Holding orange over a bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Repeat with remaining oranges.
Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.
I also used mint instead of basil. I personally think the simple syrup is tooo much!! I made it as stated and all of my fruit was swimming. I like to taste the fruit so I dumped almost of of the liquid out after about 10 minutes. Next time I will make a 1/4 of the syrup
Fantastic. Made this as a side salad for Thanksgiving. Everyone loved it. I didn't have basil on hand, so I substituted mint. Delicious! I don't think I'll even try it with basil now. I'll definitely be making this again.
This was a delcious recipe that i enjoyed as a side salad. However the basil leaves i will skip next time. When cooked they dont smell pleasant or taste that either. Also, in stead of sugar i add splenda to make it a little more healthy. Besides that it was good i highly recommend.
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