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Cinnamon-Basil Fruit Salad

"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


  • 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


  • 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.

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Average Rating:
  • KarisAnn
    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.

  • bwilson
    Nov 29, 2005

    No comment left