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
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Recipe Time
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Prep Time:
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.
Tropical Fruit with Ginger Syrup Recipe at a Glance
- COURSE: Salads
- MAIN INGREDIENT: Fruits
- PUBLICATION: Oxmoor House
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Francie's Fruit Salad
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