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
Photo: Thomas J. Story; Styling: Dan Becker
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.
Yield: Makes 8 servings
- 3/4 cup sugar
- 1/4 cup thinly sliced fresh basil leaves
- 2 pounds strawberries
- 4 navel oranges
- 1. 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.
- 2. Rinse and hull strawberries and cut them into quarters (or sixths if very large).
- 3. 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.
- 4. Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.
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