But basil is not just for Caprese salads. I hope you know that. Although it’s delicious, basil’s leaves aren’t meant solely for Italian food.

Now, I pride myself on being able to combine flavors that aren’t always mainstream. I look for cues that will surprise, but still compliment. And cinnamon, it turns out is the perfect canvas for combining basil and apples into an AMAZINGLY delicious salad.

Okay, in the west we think cinnamon is reserved for toast, or pop-tarts, or just hot cider. And we barely acknowledge its existence when it is juxtaposed against the generous and savory lushness of Indian food. But you have to understand the basic elements of cinnamon to appreciate its versatility. It has a hot mouthfeel, tempered by a high-note of sweetness that is felt intensely in your upper palate. It needs something very tart to make it sing. Kind of like basil which loves the tart tomato! That’s why I knew that it would work in my apple salad.

A few words of advice. Use a sweet but not too tart apple. I find that Fuji apples are the perfect, crunchy choice. And even though I used canned pineapple, (sometimes I make do with what’s in my pantry,) you could use fresh, but be sure and dial down the basil a bit. In fact, always taste as you go with any recipe because subtle changes in the kinds of ingredients you use can change EVERYTHING. Next, a dash of coriander and dried ginger added along with the cinnamon creates some complexity you’ll love. And don’t forget the all important FRESH lemon juice. Don’t try the packaged variety. It will literally ruin everything. And Ina and I? We would be devastated….

Try this salad today! Perfect pairings, perfect colors, perfect for you!