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.
Sunset JANUARY 2010
1. In a small saucepan, cover ginger with 1/4 cup water and simmer until soft, about 2 minutes. Purée in a blender.
2. 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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