Honey Free Basil-Pesto Fruit Harvest Salad
Fruit salads often sneak in sweeteners to boost flavor, but this one proves that fresh ingredients can do all the heavy lifting on their own. A vibrant mix of grapes, blueberries, strawberries, apple, and pear brings natural sweetness and a gorgeous range of color to the bowl. What makes this dish genuinely special is the herby basil-pesto dressing — blended olive oil, lemon juice, garlic, and a whisper of ground ginger — that gets infused with fresh chiffonade basil before it ever touches the fruit. That ten-minute rest lets the basil perfume the oil completely, so every piece of fruit picks up a bright, garden-fresh note when you toss it all together. The lemon juice keeps the apple and pear slices looking fresh while adding a clean tartness that balances the sweeter berries. Torn mint scattered over the top is optional, but it takes the whole thing to another level if you have it on hand. It's the kind of salad that disappears fast at a brunch table or works just as well as a light, refreshing dessert.
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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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