In a small saucepan, bring the sugar and water to a boil. Remove from the heat. Stir in the basil, spearmint and cinnamon stick. Cover and refrigerate overnight.
Discard the herbs and cinnamon stick from syrup. In a serving bowl, combine the fruit. Drizzle with syrup; gently toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon. Yield: 8-10 servings.