Gingered Fruit Salad Recipes

Steps:

• Combine the sugar, 1/4 cup water, ginger and lime zest in a small saucepan. Bring to a boil and cook until the sugar is melted. Remove it from the heat and refrigerate until cold.
• Strain the mixtures into a large bowl and toss in the strawberries, kiwis, mango, oranges, pineapple and papaya to coat. Cover and refrigerate again until cold, at least 1 hour.
• Serve in small bowls and garnish with the chopped mint.

Steps:

• In 1-cup microwavable measuring cup, mix dressing ingredients. Microwave uncovered on High 20 to 30 seconds or until hot. Cool completely, about 15 minutes.
• In very large bowl, mix salad ingredients. Pour dressing over fruit; toss gently to coat.

Steps:

• 1. Prepare all fruit by washing, peeling if desired, removing pits and slicing into bite-size pieces. Melons may be scooped out with a melon baller, if desired.
• 2. Combine all fruit in a large ceramic bowl.
• 3. Mix lime juice, rind, honey, and ginger together. Pour over fruit, toss, cover and marinate for at least six hours.
• 4. Serve chilled or at room temperature.

Steps:

• In container with tight-fitting lid, shake dressing ingredients until well mixed.
• Divide spinach among 4 serving plates. Top each with chicken, mango, grapes, onions and pecans. Drizzle with dressing.

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.

Steps:

• Combine juices, honey and brandy (if using) in a measuring cup or bowl.
• In a large bowl combine fruits (except for the kiwi) and ginger.
• Pour sauce over fruit and toss. Cover and refrigerate for at least one hour.
• Spoon salad into bowls and top with kiwi slices.

Steps:

• Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze 3 tablespoons juice from limes. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.
• Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.