Tropical Fruit with Ginger Syrup

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 Oxmoor House

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  • 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


  1. 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.
  2. 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.
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