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Winter Fruit Salad with Basil Syrup


The sweet-tart play of a winter fruit salad, which gets a lift from basil syrup, tempers the richness of the meal.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Martha Stewart Living, December 2012


  • 1 cup fresh basil leaves
  • 1/4 cup sugar
  • 10 whole black peppercorns, crushed
  • 1/4 teaspoon coarse salt
  • 1/2 cup water
  • 2 white grapefruits, peel and pith removed
  • 1 small pineapple, peeled, cored, and cut into 1/3-by-2-inch batons (4 cups)
  • 4 kiwifruits, peeled and cut into wedges


  1. Bring basil, sugar, peppercorns, salt, and water to a boil in a small saucepan, stirring to dissolve sugar; boil 1 minute. Remove from heat, and let cool. Pour syrup through a fine sieve into a bowl; discard solids.

  2. Working over a bowl, cut segments of grapefruits free of membranes. Combine pineapple, kiwifruit, and grapefruit in a large bowl; pour syrup and accumulated juices over fruit, and gently toss. Let stand at room temperature, stirring occasionally, at least 30 minutes and up to 2 hours, before serving. Fruit can be combined 1 day ahead and refrigerated. Thirty minutes before serving, remove from refrigerator, and toss with syrup.

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