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Limoncello-Basil Fruit Cups

Limoncello-Basil Fruit Cups
Susan Russo for NPR

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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