Tropical Fruit Salad With Ginger Syrup Recipes

TROPICAL FRUIT IN GINGER SYRUP

Tropical Fruit In Ginger Syrup image

The ginger gives this sweet fruit salad of oranges, mango, and banana a needed kick.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 6

Ingredients

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

TROPICAL FRUIT SALAD WITH GINGER SYRUP

Tropical Fruit Salad with Ginger Syrup image

Provided by Bobby Flay

Categories side-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup sugar
One 3-inch piece fresh ginger, peeled and chopped
Zest of 1 lime
1 pint strawberries, hulled and halved or quartered
2 kiwi, peeled, sliced and quartered
1 mango, cut into chunks
1 orange, segmented
1 small pineapple, cut into chunks
1 papaya, cut into chunks
Handful fresh mint, chopped
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/tropical-fruit-salad-with-ginger-syrup.html?oc=linkback

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.

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