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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.

Adapted from Martha Stewart