Sunset food editor Margo True's cousin Francie Van Zile made simple but delicious fruit salad using whatever was in season. Her secret: candied ginger syrup.
1 tablespoon finely chopped candied ginger
3 kiwis, peeled and halved lengthwise
1 1/2 cups fresh pineapple, cut into small wedges
2 bananas, sliced
How to Make It
In a small saucepan, cover ginger with 1/4 cup water and simmer until soft, about 2 minutes. Purée in a blender.
Cut peel and white pith from oranges. Working over a serving bowl, cut between the inner membranes to release segments into bowl. Slice kiwi halves into half-moons and add to bowl along with pineapple and bananas. Pour in ginger syrup and stir gently to blend.
Note: Nutritional analysis is per serving.
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The ginger syrup adds a light and refreshing taste to this salad, which certainly could be used as a dessert as well. The recipe is easy and quick and easy to prepare. I substituted pineapple chunks for fresh pineapple. Certainly this is a keeper.
This was wonderful! I used my bullet to chop up the ginger and mixed it with the orange juice left from sectioning the oranges. So refreshing and delicious! I cut up the oranges and pineapple the day before, bananas and kiwis an hour or so before serving and served this in a glass bowls; the color is very nice. Froze the leftovers for a smoothie (yum).
This fruit salad was delicious. I used fruit I had on hand--melon, berries, apricots & bananas. I was a little concerned about the bananas turning brown, so I added a bit of fresh lime juice. The results were outstanding. The ginger syrup is excellent. I will be making this one again soon.
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