Recipe: Basil-Mint Fruit Salad and Sangria

TIMEJuly 18, 2015

Spring is officially here and summer is around the corner. It’s time to open up the farmer’s markets and indulge in some of the best-tasting and freshest fruit of the season. This two-for-one recipe starts out as a delicious fruit salad and the leftovers  can be turned into an awesome sangria.

Courtesy of Chef Jess


• 1/8 cup sugar (or sugar substitute)
• 1/8 cup water
• 1/4 cup packed basil leaves, chopped
• 2 tablespoons grated lemon, lime or orange zest
• 2 cups cubed pineapple (about 1 medium)
• 2 cups quartered strawberries (about 1 pound)
• 2 cups cubed peeled mango (about 2 large)
• 1 cup blueberries
• 1/8 cups mint, chopped


1. Combine sugar with water in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; stir in basil and zest. Cool.

2. Combine remaining ingredients in a large bowl. Drizzle with sugar mixture; toss gently. Garnish with chopped mint.

 WAIT!!! We’re NOT done yet….

Take the leftovers and add your favorite 100% juice (Alcohol spiking, optional) to make an impressive and refreshing drink.