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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