Recipe: Fruit Salad with Citrus-Basil Syrup

Looking for a light addition to a summertime meal or even a fruity dessert option? Look no further than this recipe!

Our founder, Mandy Crow, first ran across this recipe when she was asked to bring a fruit salad to a gathering. Since she can be a bit picky when it comes to the types of fruits she’ll eat—she’s working on it!—she immediately began a search for a recipe that included (or could be adapted to include) fruits she liked. That led her to an old Southern Living recipe on which this recipe is based. (We haven't been able to locate the original recipe online anymore, but Mandy adapted the fruit in the salad to fit her taste and texture issues!)

This fruit salad recipe is perfect for summer. It highlights fruits that are sure to be in season and at their best, and a citrus-basil simple syrup and bits of fresh basil bring a brightness to the dish that will have you serving it year-round!

Ingredients

Citrus-Basil Syrup:

• 1 cup of water

• ½ cup of sugar

• ¼ cup of firmly pressed fresh basil leaves

• 1 tablespoon of orange zest

• 1 tablespoon of lemon zest

Fruit Salad:

• ½ pounds of peaches, peeled and sliced

• ½ pounds of nectarines, washed and sliced

• 1 pint blackberries, washed

• 2 tablespoons of chopped fresh basil

1. In a saucepan, bring water and sugar to boil over medium heat.

2. When sugar has dissolved, remove from heat. Stir in ¼ cup firmly pressed fresh basil leaves along with orange and lemon zest. Let this steep for about 20 minutes or until it cools and flavors are infused.

3. Using a fine mesh strainer, remove the basil leaves and large solids from the syrup. Set it aside. You can also make this ahead of time and save the syrup in the refrigerator for day or so until you’re ready to make and serve the salad.

4. Toss together the fruits, then stir in ¼ to ½ cups of the syrup, or more depending on what tastes best to you. Garnish with a sprinkle of chopped fresh basil.

5. Serve and enjoy! Eat this salad on its own or with a simple slice of pound cake.