This recipe takes your standard fruit salad and adds a savory undertone and some garden party elegance! 🙂 With whipped cream or coconut milk – it is pure deliciousness! I served this for my Easter brunch and made the syrup days in advance – you can clean and cut the fruit a day in advance, refrigerate separately and toss to serve!

The original recipe called for a 1/2 cup of sugar in the syrup but I generally don’t add sweeteners to fruit. I did add one tablespoon of agave syrup however to balance out the lime and basil. There’s definitely some flexibility here so go ahead and taste your way to the perfect syrup. 🙂

Ingredients

Syrup

• 1 Tbsp agave syrup
• 1/2 cup water
• 1/2 cup packed basil leaves
• 1 Tbsp grated lime rind

Fruit

• You can really use whatever fruit your heart and tummy desires including but not limited to –
• Cubed pineapple (about one medium)
• Quartered strawberries (about 1lb)
• Cubed peeled mango (1 or 2)
• 4 kiwifruit, peeled, halved and sliced
• Grapes, apples, pears, oranges..

Directions

• Combine agave and water and bring to a boil.
• Remove from heat and stir in basil and lime rind
• Cool and strain through a fine mesh sieve into a bowl. Discard solids.
• Combine cleaned and chopped fruit and drizzle with syrup right before serving
• Toss gently
• Garnish with whipped cream, coconut milk and a mint leaf! 🙂