Cinnamon-Basil Fruit Salad Recipe

Cinnamon-Basil Fruit Salad Recipe photo by Taste of Home

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"It's easy to vary the flavors in this salad by using different fruits, but the herb syrup always makes it taste special," says field editor Sue Gronholz of Beaver Dam, Wisconsin

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Cinnamon-Basil Fruit Salad Recipe

Prep: 10 min. + chilling

Yield: 8-10 Servings

10 10

Ingredients

2 cups sugar
1 cup water
1 cup packed fresh basil leaves
3 sprigs fresh spearmint or mint
1 cinnamon stick (3 inches)
2 cups fresh raspberries or blackberries
1 cup cubed cantaloupe
1 cup cubed honeydew
1 cup fresh blueberries
1 medium apple, sliced

Directions

In a small saucepan, bring the sugar and water to a boil. Remove from the heat. Stir in the basil, spearmint and cinnamon stick. Cover and refrigerate overnight.
Discard the herbs and cinnamon stick from syrup. In a serving bowl, combine the fruit. Drizzle with syrup; gently toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 196 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 50 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Cinnamon-Basil Fruit Salad in Taste of Home June/July 2004, p5