Basil may seem like an unlikely accompaniment to fruit, but it adds a surprising depth of flavor and interest to even the most basic fruit salad. Cinnamon basil is particularly good in this recipe, but any kind of basil can be easily substituted. If you aren't fond of berries or they are out of season, you can replace them with additional citrus, melon, or even persimmon or pomegranate during the cooler months.
Yield: 8 servings
- Half of 1 grapefruit, peeled and segmented
- Juice from other half of grapefruit
- 1 tbsp honey
- 7 leaves of cinnamon basil, minced
- 7 leaves of mint, minced
- 1 orange, peeled and segmented
- 4 pints of your favorite berries, stemmed and pitted if needed
- Combine grapefruit juice and honey in a large bowl; whisk until the honey has dissolved. Stir in basil and mint. Add remaining grapefruit, oranges, and berries. Gently fold the fruit together until all of the fruit is coated with the mint and basil mixture. Refrigerate for 1 hour before serving.
Featured Ingredient: Cinnamon Basil
Most people are familiar with sweet basil, which is commonly paired with tomatoes or used in pesto. However, there are many different varieties of basil that have their own unique flavor profiles and complement a wide variety of delicious foods. Cinnamon basil has a slightly sweeter and more peppery taste than sweet basil and features a lovely cinnamon aroma. It pairs particularly well with fruit or sweet foods, and is delicious in salads. It's an excellent herb to grow yourself, adding diversity to your garden and your kitchen. Cinnamon basil can be grown in a small pot on a windowsill inside for several months. For more abundant harvests and variety, grow a few different types of basil in a container or garden bed outside. Basil is a warm weather plant, but it also stores nicely when pureed with water or oil, then frozen for use in the winter months. For the fullest flavor when using in a hot dish, add fresh basil during the last 5 or 10 minutes of cooking time. Learn how easy it is to grow your own basil!
Recipe by Sarah Ward, creator of the blog of the dirt.