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Basil Infused Grilled Fruit Salad

La Frutte Grigliate
This lovely-to-look-at and even better-to-eat grilled fruit salad is just right as the ending to a summer meal.

Serves four


1 cup water

1 cup sugar

Pinch salt

12 fresh basil leaves

Juice of two limes or lemons

2 tablespoons warm honey

3 large red or purple plums, cut in half

3 nectarines, cut in half

3 apricots cut in half


Combine the water and sugar and salt in a small saucepan and cook until 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.

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 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.

This recipe is featured on show 2005 – All About Basil.



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