Winter Fruit Salad with Basil Syrup

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

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

Working over a bowl, cut segments of grapefruits free of membranes. Combine pineapple, kiwi and grapefruit in a large bowl; pour syrup and accumulated juices over fruit, and gently toss. Let stand and room temperature, stirring occasionally, for at least 30 minutes and up to 2 hours before serving.