Dipping Fruit with Basil Sugar

 

Now that the weather is getting nicer, more people are flocking to the great out of doors to dine al fresco.  You can tell that people around here are desperate for sunlight and fresh air because despite the yellow pollen coating EVERYthing the outdoor seating area at a local eatery was packed this morning.

So I was in Paris last week for business (yeah, new job is pretty okay) and we ate ridiculously well.  French food is not only delicious, it's so beautifully and creatively presented that you can't help but eat whatever they put down in front of you.  You will be seeing things coming up that have a Parisian inspiration, including tonight's very simple post.

No matter what time of day, there seemed to be a plethora of fresh fruit to enjoy and tonight's post is based on some of the snacks that we were offered during our work day.  These are light, refreshing, easy to make and a great new addition to any picnic offering.

Dipping Fruit with Basil Sugar

1/4 cup white sugar
1-1/4 tsp. basil paste

blueberries
raspberries
Mandarin oranges
pineapple chunks
4" skewers

In a food process, blend together sugar and basil until mixture is a consistent texture.  Put in a small bowl, set aside.

Thread fruit on skewers in descending size order -- pineapple, orange, raspberry, blueberry.

To enjoy, simply dip the fruit in the basil sugar.

Voila, simple dish with a pretty presentation.  Wow your friends.

NOTES

Basil paste is available in the produce section of the grocery store with the fresh herb packages.

If you can't find basil paste, you can always food process fresh basil leaves before adding to the sugar.  Made sure to add a drop of oil to help it come together as a paste, then add in the sugar afterwards.