I created this lemon basil fruit salad yesterday, using fruit I already had in my refrigerator. Inspired by last week’s Brain Food post, I concocted an easy maple syrup glaze full of herbal, lemon flavor.  This fruit salad is a light, refreshing treat, perfect for Easter brunch or a summer picnic.

I’ve listed the fruit I used but feel free to adapt this recipe to whatever fruit you have on hand (I’ve made suggestions below). This is a great recipe to try your hand at substituting therapeutic grade essential oils for citrus juice and zest or for dried or fresh herbs since it doesn’t require heat.  You could even substitute thyme or rosemary for basil in the glaze, if you’re feeling adventurous.

Lemon Basil Fruit Salad Recipe

Serves 6-8

5 strawberries, hulled and sliced (or handful of grapes, blueberries, blackberries or raspberries)
4 clementines, peeled and sectioned (or 1 grapefruit)
3 nectarines, sliced and then halved (or mangos or peaches)
2 bananas, peeled and sliced

Lemon Basil Glaze

1/4 cup pure maple syrup
Zest and juice of 1 lemon (or 12 drops lemon essential oil)
1 T dried basil (or 3 T fresh basil, chopped, or 1 drop basil essential oil)
1 tsp. dried peppermint (or 1 T fresh peppermint, chopped, or 1 drop peppermint essential oil)

Combine fruit in a large bowl. Whisk together glaze ingredients in a small bowl. Pour glaze over fruit and toss to coat.

Voila! Serve chilled for best refreshing taste.