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Fruit Salad with Basil Simple Syrup
Recipe by Chef Tom Fraker

Fruit Salad with Basil Simple Syrup

For the salad:
1 Cantaloupe, peeled; seeds removed; cut into bite size pieces
4 Melissa’s Organic Kiwi, peeled; diced
1/2 pound Melissa’s Red Muscato Grapes, halved
1/2 pound Melissa’s Green Muscato Grapes, halved
4 Melissa’s South African Baby Pineapples, peeled; diced
1/2 pound Fresh Strawberries, hulled; quartered
4 Melissa’s Pixie Tangerines, peeled; segmented
1/2 cup Sliced/Slivered Almonds, lightly toasted

For the simple syrup:
1/2 cup Granulated Sugar
1/2 cup Water
4 Fresh Basil Leaves

In a bowl, combine the salad ingredients, except for the almonds. Set aside.

For the simple syrup:

In a sauce pot, add the sugar and water. Bring to a boil, stirring often and remove from the heat. Stir in the basil leaves and set aside to steep for 15 minutes. Let cool. Remove the leaves.

Sprinkle the almonds over the fruit. Drizzle your desired amount of the simple syrup over the fruit and enjoy. Makes about 6-8 servings.