No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Winter Fruit Salad with Basil Syrup

  • Prep:
  • Total Time:
  • Servings: 8
Winter Fruit Salad with Basil Syrup

Photography: Jonathan Lovekin

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.

Reviews (0)

Related Topics