• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Alternative Dish

  • About
  • Recipes
    • Appetizers & Snacks
    • Breakfast
    • Dessert
    • Main Dish
    • Salad
    • Sauces & Dressings
    • Sides
    • Soup
  • Services
    • Services
    • 1:1 Coaching
    • Gluten Freedom Transition Program
  • Classes
  • Contact

Berry Fruit Salad with Basil & Pepper

Jump to Recipe Print Recipe

Mixed Berry Salad with Basil and Pepper is a refreshing summer fruit salad.  The unexpected flavors of basil and pepper make it a great dish to bring along to picnics, served at breakfast or as an easy snack.  It is especially delicious served on top of coconut whipped cream for a luscious and healthy dessert.

Berry Salad with Basil and Pepper

This berry salad with fresh basil just screams summer.  Basil is a scent that literally makes me weak in the knees.  After a winter full of sub-par supermarket basil, I get a bit weepy when my nose smells fresh garden basil for the first time each summer.  You think I’m being dramatic.  But I am not.  My love affair with basil is full-fledged.

Now, pepper in your fruit does sound a bit odd, I admit.  But, it pairs wonderfully with peppery basil and sweet fresh berries.  I don’t even care for black pepper on most foods, but it works in this fruit salad, and it is delicious.

How to make Berry Basil & Pepper Fruit Salad

This salad comes together in a snap, and requires just a short rest in the fridge to allow the basil and pepper flavors to mingle with the berries.

First, finely chop the basil and place it in a large bowl.  Next, add the black pepper, and just a little sugar or other granulated sweetener like coconut sugar.  The amount of sugar you add will depend largely on how sweet the berries are on their own.  During the peak of summer, you’ll need less than a teaspoon.  But, if you are making this in the dead of winter because you’re craving something summery and can’t wait another second, you may want to add up to a tablespoon or more.  Adjust according your taste.

Berry Basil Pepper Fruit Salad

So, now that you have your basil, sugar and black pepper in a bowl, use a silicone spatula to mash the basil into the sugar and pepper.  Do this for about a minute until the basil looks wet, sandy and thoroughly bruised. (Kind of like my kids after a day at the beach?)

Berry Basil Pepper Fruit Salad

Finally, add your berries to the basil mixture and toss gently to combine.  Put the fruit salad in the fridge to marinate for at least 30 minutes, or up to 6 hours.  Give it another gentle stir and then serve as desired.  I love to serve this on top of coconut whipped cream for a decadent treat.

Berry Basil Pepper Fruit Salad

Tips for making berry fruit salad

This mixed berry salad is delicious with any kind of berry, and I like to use a mixture of colors to create a vibrant dish,  Raspberries are fragile, and tend to break down very quickly, so I recommend gently stirring them in after the fruit has already marinated, or simply placing them on top of the salad.

The fruit salad will keep for about 6 hours in the fridge, but after that the berries start to break down and get a little mushy.  If this happens, don’t throw them away!  Add them to a blender with a frozen banana and some plant-based milk for a quick smoothie.  Or put them on the stove top and cook gently to create a sauce for ice cream, shortcake or a plain vegan yogurt add-in.

Why do you add sugar to the berries?

The purpose of the sugar in this recipe is to break down the basil to get as much flavor as possible out of it by acting as a sort of sandpaper.  If you choose to the leave the sugar out of it, that’s okay, the pepper will help to achieve the same result to a lesser extent.

Variations on basil fruit salad

I have made this with peaches, nectarines, plums and sweet cherries when they are at the peak of their season.  The pepper and basil both work well with these fruits and I highly recommend playing around with different flavor combinations with in-season fruits.

Berry Basil Pepper Fruit Salad

I hope you enjoy this fruit salad this summer!  Have you ever added herbs or spices to a fruit salad?  What is your favorite fruit/spice/herb combination?

Berry Salad with Basil and Pepper
Print Recipe
5 from 6 votes

Berry Fruit Salad with Basil and Pepper

This mixed berry fruit salad with basil and pepper is a refreshing side dish, breakfast or dessert served with coconut whipped cream.
Pin Recipe Facebook Email
Prep Time5 mins
Marinating Time30 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: Basil, Berry, Fruit Salad
Servings: 6 servings
Calories: 49kcal
Author: Maggie

Ingredients

  • 1 teaspoon granulated sugar or other sweetener, or more to taste*
  • 2 tablespoons fresh basil, finely chopped
  • 1/4-1/2 teaspoon finely ground black pepper, adjust to taste
  • 6 cups mixed fresh berries such as strawberries, blackberries or blueberries**

Instructions

  • Add the sugar, basil and black pepper to a large bowl.  The amount of sugar you add will depend largely on how sweet the berries are on their own.  During the peak of summer, you’ll need less than a teaspoon.  But, if you are making this in the dead of winter you may want to add up to a tablespoon or more.  Adjust according your taste.
  • Use a silicone spatula to mash the basil into the sugar and pepper.  Do this for about a minute until the basil looks wet, sandy and thoroughly bruised.
  • Add your berries to the basil mixture and toss gently to combine.  Put the fruit salad in the fridge to marinate for at least 30 minutes, or up to 6 hours.  Give it another gentle stir and then serve as desired.  I love to serve this on top of coconut whipped cream for a decadent and healthy treat.

Notes

*The purpose of the sugar in this recipe is to break down the basil to get as much flavor as possible out of it by acting as a sort of sandpaper.  If you choose the leave the sugar out of it, that’s okay, the pepper will help to achieve the same result to a lesser extent.
**I have made this with peaches, nectarines, plums and sweet cherries when they are at the peak of their season.  The pepper and basil both work well with these fruits and I highly recommend playing around with different flavor combinations with in-season fruits.

Nutrition

Serving: 1cup | Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 220mg | Fiber: 3g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 84.6mg | Calcium: 23mg | Iron: 0.6mg
Pin Recipe Facebook Share by Email

Disclosure: This post contains Amazon affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love or think my readers will find useful.

Share the love!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Previous Post: « Vegan Morning Glory Muffins (Gluten Free)
Next Post: Easy Gluten Free Pie Crust (Vegan and Grain Free) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Follow Alternative Dish

  • Email
  • Facebook
  • Instagram
  • Pinterest

Welcome!

Maggie Wescott Cooking
Hi! I’m Maggie and I’m so excited you stopped by! I am a vegan and gluten free chef and bring my expertise and love for food, health and wellness to Alternative Dish.  My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies.  I believe that everyone can still eat healthy, delicious food despite their dietary restrictions. Read on to find flavorful recipes to suit almost any dietary lifestyle…

Recent Posts

  • Butternut Mac and Cheese (Vegan, Oil-Free)
  • Chickpea Lettuce Wraps with Peanut Sauce
  • Smoky Cauliflower Tacos with Chickpeas (Vegan, GF)
  • Vegan Chocolate Mousse with Aquafaba
  • Tofu Chow Mein with Spaghetti Squash

Categories

Archives

Footer

Follow Alternative Dish

  • Facebook
  • Pinterest
  • Instagram
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

© 2021 Alternative Dish · | www.alternativedish.com

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.