Tropical Fruit with Ginger Syrup

Oxmoor House
Purchase tropical fruit several days in advance to allow time for ripening to optimal flavor and sweetness. Leave it at room temperature until ripened; then chill until ready to use.

Yield:

20 servings

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 8 Minutes

Ingredients

3/4 cup water
1/2 cup sugar
5 thin slices peeled fresh ginger
2 tablespoons fresh lime juice
6 kiwifruit, peeled and sliced
3 mangoes, peeled and cubed
3 star fruit, sliced
1 pineapple, peeled, cored, and cubed
1/2 (3-pound) Caribbean Red papaya, peeled, seeded, and cubed
Sweetened flaked coconut, toasted

Preparation

Simmer water, sugar, and ginger in a small saucepan 5 minutes. Remove from heat; pour liquid through a wire-mesh strainer into a small bowl, discarding ginger. Stir in lime juice; cover and chill syrup.

Combine kiwifruit and next 4 ingredients in a trifle bowl or large serving bowl. Drizzle cooled syrup over fruit; toss gently. Sprinkle with toasted coconut.

Note:

Christmas With Southern Living 2006

June 2006