In a small bowl, combine grapefruit juice, honey and basil; set aside. Skewer alternate chunks of grapefruit, artichoke hearts, honeydew melon, salami and basil leaves, making 4 long or 8 short skewers. Place skewers in shallow dish and pour marinade over skewers, turning to coat fully. Garnish with additional fresh grapefruit segments and basil leaves, if desired. Serve at room temperature or cover and refrigerate until serving.