Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
20 Mins
Serves 4 (makes about 6 cups)

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.

How to Make It

Step 1

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

Step 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.

Step 3

Note: Nutritional analysis is per serving.

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Ratings & Reviews

sactom's Review

January 05, 2010
The ginger syrup adds a light and refreshing taste to this salad, which certainly could be used as a dessert as well. The recipe is easy and quick and easy to prepare. I substituted pineapple chunks for fresh pineapple. Certainly this is a keeper.

BarbaraFlorida's Review

March 10, 2013
This was wonderful! I used my bullet to chop up the ginger and mixed it with the orange juice left from sectioning the oranges. So refreshing and delicious! I cut up the oranges and pineapple the day before, bananas and kiwis an hour or so before serving and served this in a glass bowls; the color is very nice. Froze the leftovers for a smoothie (yum).

ajvinande's Review

February 03, 2013

ProverbialHeath's Review

June 02, 2010
This fruit salad was delicious. I used fruit I had on hand--melon, berries, apricots & bananas. I was a little concerned about the bananas turning brown, so I added a bit of fresh lime juice. The results were outstanding. The ginger syrup is excellent. I will be making this one again soon.