Basil Infused Grilled Fruit Salad
I went overboard with basil plants this year and now I am inundated with it and there is only so much pesto and caprese salads one can make. I freeze a lot of the leaves, whole to use in winter soups and stews and came up with a really nice refreshing use for grilled fruit. Right now nectarines, peaches, apricots and plums are at their peak and this lovely to look at and even better to eat grilled fruit salad is just right as the finale to a summer supper. What is unique about it, is the infusion of fresh basil syrup.
Total TimeUnder One Hour
Type of DishFruit Salad
- 1 cup water
- 1 cup sugar
- Pinch salt
- 12 fresh large basil leaves
- Juice of two limes or lemons
- 2 tablespoons warm honey
- 3 large red or purple plums cut in half and pit removed
- 3 nectarines cut in half and pit removed
- 3 apricots cut in half and pit removed
Combine the water and sugar and salt in a small saucepan and cook until the sugar is completely dissolved and the mixture is clear and syrupy looking, about 5 minutes. Off the heat, add 8 basil leaves and allow them to steep for 10 minutes. Strain the liquid and set aside. Discard the basil leaves.
Combine the lime juice and honey and set aside.
Preheat the grill.
Place the fruit halves, cut side down directly on the grill and brush with the lime mixture Allow the fruit to cook until a few char marks appear. Transfer the fruit to a cutting board and cut into 1/4 inch thick slices. Combine the slices in a bowl and toss with 1/4 cup of the syrup.
Transfer the fruit mixture to individual fruit cups. Pour some of the syrup into each cup and garnish with a basil leaf.
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