Mango and Grapefruit Salad with Summer Basil
1/4 cup lime juice
2 tablespoons honey
pinch of salt
1 tablespoon finely chopped Thai basil (with extra for garnish)
2 tablespoons finely chopped purple basil (with extra for garnish)
Slice mangoes by cutting around the pit, scoring the flesh, and peeling or cutting it away from the skin. Top grapefruit by cutting away the fruit’s peel and pith with a sharp knife and then slice the fruit segments away from the inner membrane. Arrange mango and grapefruit pieces on four plates. Mix lime juice, honey, salt, and basil together in a small bowl. Drizzle dressing over the fruit plates. Garnish with more fresh Thai and purple basil to serve.