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Winter Fruit Salad with Basil Syrup

  • prep: 15 mins
    total time: 40 mins
  • servings: 8
Photography: Jonathan Lovekin

Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
Martha Stewart Living, December 2012