Fruit salad comes alive when dressed with zesty limoncello and fresh basil. Serve as a brunch item, a first course or even for dessert. For variations, substitute mint for the basil, or dust the fruit with a little cayenne pepper. The heat of the pepper acts as a foil to the sugary limoncello.
Makes 4 servings
4 cups fresh summer fruit, such as watermelon and cantaloupe balls, blueberries, strawberries, raspberries and grapes
1/2 cup creamy limoncello
1/4 cup thinly sliced fresh basil
Place fruit in a bowl. Add limoncello and basil. Toss gently until coated. Divide evenly among 4 serving dishes.
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