Tropical Fruit Salad with Ginger Syrup
Tropical Fruit Salad with Ginger Syrup is a gluten free, dairy free, lacto ovo vegetarian, and vegan salad. For $2.95 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 205 calories, 2g of protein, and 1g of fat. 174 people were glad they tried this recipe. Head to the store and pick up fresh ginger, kiwi, sugar, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 1 hour and 55 minutes. Overall, this recipe earns an amazing spoonacular score of 94%. Tropical Fruit with Ginger Syrup, Tropical Fruit In Ginger Syrup, and Composed Fruit Salad with Ginger-Lime Syrup are very similar to this recipe.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 90 minutes
Ingredients:
1 3-inch piece fresh ginger, peeled and chopped
2 kiwi, peeled, sliced and quartered
Zest of 1 lime
1 mango, cut into chunks
Handful fresh mint, chopped
1 orange, segmented
1 papaya, cut into chunks
1 small pineapple, cut into chunks
1 pint strawberries, hulled and halved or quartered
1/4 cup sugar
Equipment:
sauce pan
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Remove it from the heat and refrigerate until cold.
3. 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.
4. Serve in small bowls and garnish with the chopped mint.
Nutrition Information:
covered percent of daily need
