Best Tropical Fruit Salad With Ginger Syrup Recipes

Tropical Fruit In Ginger Syrup image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 6

2-inch piece fresh ginger, peeled and thinly sliced
1 cup sugar
2 oranges
1 ripe mango, peeled, pitted, and cut into 1-inch pieces
1 banana, sliced crosswise
1/4 cup sweetened flaked coconut (optional), toasted

Steps:

In a medium saucepan, bring ginger, sugar, and 1 cup water to a boil over medium-high and cook, stirring occasionally, until sugar dissolves, about 5 minutes.
With a sharp knife, slice off ends of oranges. Following curve of fruit, cut away peel and white pith; cut fruit crosswise into 1/4-inch-thick slices. In a large bowl, combine oranges, mango, and banana. Pour ginger syrup over fruit and let sit 10 minutes. Serve fruit with a little syrup and toasted coconut if desired.

Nutrition Facts : Fiber 3 g

Yield Makes 4 servings

Number Of Ingredients 5

3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (about a 10-inch piece), unpeeled
4 cups (1-inch pieces) summer fruit, such as mixed berries, melons, peaches, and/or nectarines
3 tablespoons small fresh mint leaves

Steps:

Bring the water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until the sugar is dissolved.
Simmer the syrup 10 minutes, stirring occasionally, then remove from the heat and let steep 15 minutes. Pour the ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Toss the fruit and mint with 1/4 cup of the syrup, or to taste.

Fruit Salad with Ginger Syrup image

Yield Makes 4 servings

Number Of Ingredients 7

For ginger syrup
3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (1/2 lb; from a 10-inch piece), left unpeeled
For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
3 tablespoons small mint leaves

Steps:

Make syrup:
Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.