1 cup fresh basil leaves1/4 cup sugar10 whole black peppercorns, crushed1/4 teaspoon coarse salt1/2 cup water2 grapefruits, peel and pith removed1 small pineapple, peeled, cored, and cut into 1/3 by 2-inch wedges
4 kiwis, peeled and cut into wedges
Bring basil, sugar, peppercorns, salt and water to a boil in a small saucepan, stirring to dissolve the sugar; boil 1 minute. Remove from heat and let cool. Pour syrup through a fine sieve into a bowl; discard solids.
Working over a bowl, cut segments of grapefruits free of membranes. Combine pineapple, kiwi and grapefruit in a large bowl; pour syrup and accumulated juices over fruit, and gently toss. Let stand and room temperature, stirring occasionally, for at least 30 minutes and up to 2 hours before serving.
Adapted from Martha Stewart
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This recipe was most recently featured in
Boston Organics Newsletter No. 01 of 2016.