High Fructose Corn Syrup Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a celebration of peak-season produce, layering juicy grapes, plump blueberries, sweet strawberries, crisp apple, and tender pear into one stunning bowl. What makes it truly special is the herby basil-pesto dressing — a bright blend of fresh basil chiffonade, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger that transforms simple fruit into something unexpectedly sophisticated. Bottled fruit salad dressings and store-bought pesto are notorious for sneaking in unwanted sweeteners, so making this one from scratch puts you completely in control of every ingredient. The trick of letting the dressing rest for ten minutes before tossing allows the basil to fully infuse the oil, giving you maximum herbal flavor without any added syrups or shortcuts. A final scatter of torn fresh mint lifts the whole dish and adds a cool, refreshing finish. It comes together in one bowl with minimal prep, making it as practical as it is impressive for a brunch spread, potluck, or light afternoon snack.
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Learn more →Ingredients
4 servings
For the basil-pesto dressing
- ¼ cup fresh basil leaves, tightly packed
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely minced
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
For the salad
- 2 cups seedless red grapes, halved
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and quartered
- 1 medium apple, cored and thinly sliced
- 1 medium pear, cored and thinly sliced
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fine sea salt, and ground ginger until fully combined and slightly emulsified.
- 2
Stack the basil leaves, roll them tightly lengthwise, and slice into thin ribbons (chiffonade). Add the basil to the dressing and stir to combine. Let the dressing sit for 10 minutes so the basil flavor infuses into the oil.
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