Take your pick: A breakfast to fuel your plans for the day, or a post-party brunch that’ll make you feel human again
"I love the way my cousin Francie Van Zile made fruit salad. She chose from whatever was in season, cut it up perfectly, and added a little bit of candied ginger syrup." – Margo True, Food Editor
Simmer 1 tbsp. chopped candied ginger in 1/4 cup water, covered, 2 minutes; purée in a blender. In a bowl, mix segments cut from 3 oranges, 3 sliced peeled kiwi fruits, 11/2 cups fresh pineapple wedges, and 2 sliced bananas. Gently stir in syrup. Serves 4.