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Cinnamon-Basil Fruit Salad Recipe
Cinnamon-Basil Fruit Salad Recipe photo by Taste of Home

Cinnamon-Basil Fruit Salad Recipe

Publisher Photo
"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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cinnamon-Basil Fruit Salad in Taste of Home June/July 2004, p5

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.

Reviews for Cinnamon-Basil Fruit Salad

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   (2)
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MY REVIEW
Reviewed Dec. 8, 2013

After receiving mint and cinnamon basil in my CSA box, I turned to google and this recipe was the perfect use for my fresh herbs. The simple syrup combination made the fruit a little too sweet, so I drizzled a very minimal amount on the fruit and it turned out to be a great brunch dish.

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