Gwendolyn Carranza
Fruit Salad with Basil Simple Syrup
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Category
Dessert
Servings
6 - 8
Prep Time
30 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker
Fruity, sweet, flavorful and refreshing for any summer day.
Ingredients
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1 Cantaloupe, peeled; seeds removed; cut into bite size pieces
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4 Melissa’s Organic Kiwi, peeled; diced
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1/2 pound Melissa’s Organic Red Muscato Grapes, halved
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1/2 pound Melissa’s Green Muscato Grapes, halved
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1 Gold Pineapple, peeled; diced
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1/2 pound Fresh Strawberries, hulled; quartered
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4 Melissa’s Pixie Tangerines, peeled; segmented (or substitute with your favorite small tangerine or orange)
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1/2 cup Sliced/Slivered Almonds, lightly toasted
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1/2 cup Granulated Sugar
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1/2 cup Water
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4 Fresh Basil Leaves
For the Salad
For the Simple Syrup
Directions
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.
Filed in:
Basil,
Canaloupe,
Cantaloupe,
Chef Tom Fraker,
Dessert,
Fruit Salad with Basil Simple Syrup,
Kiwi,
Memorial Day,
Muscato Grapes,
Pixie Tangerines,
Salad,
South African Baby Pineapples,
Strawberries,
Summer
