Rating: 5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 10

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.

Jackie Mills, MS, RD
Recipe by Cooking Light March 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
12 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

92 calories; calories from fat 3%; fat 0.3g; saturated fat 0g; mono fat 0.1g; poly fat 0.1g; protein 0.8g; carbohydrates 23.8g; fiber 2.2g; cholesterol 0mg; iron 0.4mg; sodium 2mg; calcium 20mg.
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