Tropical Fruit In Ginger Syrup 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:

• Combine syrup ingredients in a medium saucepan.
• Cook over low heat, stirring occasionally, until sugar dissolves.
• Simmer for 5 minutes longer to infuse flavors.
• Let syrup cool, then strain and discard solids.
• Chill until ready to use.
• Peel papaya, cut in half, and scoop out seeds. Cut papaya into cubes and place in a large bowl with mango, banana, kiwi fruits, and ginger.
• Drizzle about 1 cup of the syrup and stir gently to coat.
• Serve chilled with a scoop of ice cream.

Steps:

• In a small bowl, combine yogurt and orange juice concentrate. Place fruit in individual dessert bowls. Drizzle each serving with yogurt. Sprinkle with coconut.

Steps:

• Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
• *A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.