Basil Fruit Salad

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Strawberry Basil Fruit Salad recipe by Barefeet In The Kitchen

Have you ever tasted strawberries with basil? There is something truly spectacular about that combination. (and I probably never would have tried them together before I started blogging!)

When I started hearing about the strawberry/basil combination a few years ago, I couldn’t resist trying it. That basil sugar changed the whole strawberry game for me.

One of my favorite aspects of blogging is all of the different foods I am exposed to in the blogging community!

This salad is almost ridiculously simple to make, but the basil syrup takes it way out of the reach of ordinary. Fresh basil brightens all the fruit flavors and really turns this salad into something special.

Basil Fruit Salad recipe by Barefeet In The Kitchen

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Basil Fruit Salad

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Servings: 6 -8 servings

Ingredients 

  • 2 pounds strawberries stemmed and quartered, about 4 cups worth
  • 2 large navel oranges sectioned and cut into bite size pieces
  • 1 cup grapes halved lengthwise
  • 6 large basil leaves sliced very thin
  • Optional: fresh lime juice 1-2 tablespoons worth
  • Basil Simple Syrup:
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/4 cup packed basil leaves

Instructions

  • Combine the water and the sugar in a small saucepan. Bring to a boil and simmer just long enough for the sugar to dissolve. Remove from heat. Place the basil leaves in a small glass bowl or measuring cup. Pour the hot syrup over them and let sit on the counter until cool.
  • Place the fruit in a large bowl and drizzle with the basil syrup, pressing the leaves to remove as much of the syrup as possible. (Discard the wilted basil leaves.) Add the fresh basil leaves and stir to distribute. Squeeze a lime over the fruit and stir again. Chill until ready to serve. Enjoy!

Notes

It takes only a few minutes to make the basil syrup. While it is cooling, prep the fruit and you'll be good to go as soon as it is cool. This salad is delicious immediately after making, but will taste even better as the flavors mingle in the refrigerator. I recommend chilling it for a couple hours before serving.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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