Ingredients
1 cup fresh basil leaves
1/4 cup sugar
10 whole black peppercorns, crushed
1/4 teaspoon coarse salt
1/2 cup water
2 white grapefruits, peel and pith removed
1 small pineapple, peeled, cored, and cut into 1/3-by-2-inch batons (4 cups)
4 kiwifruits, peeled and cut into wedges
Preparation
Bring basil, sugar, peppercorns, salt, and water to a boil in a small saucepan, stirring to dissolve sugar; boil 1 minute. Remove from heat, and let cool. Pour syrup through a fine sieve into a bowl; discard solids.
Working over a bowl, cut segments of grapefruits free of membranes. Combine pineapple, kiwifruit, and grapefruit in a large bowl; pour syrup and accumulated juices over fruit, and gently toss. Let stand at room temperature, stirring occasionally, at least 30 minutes and up to 2 hours, before serving. Fruit can be combined 1 day ahead and refrigerated. Thirty minutes before serving, remove from refrigerator, and toss with syrup.
