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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House JUNE 2006

  • Yield: 20 servings
  • Cook time:8 Minutes
  • Prep time:30 Minutes


  • 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


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.


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Tropical Fruit with Ginger Syrup recipe