Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4 (makes about 6 cups)
Sunset food editor Margo True's cousin Francie Van Zile made simple but delicious fruit salad using whatever was in season. Her secret: candied ginger syrup.

How to Make It

Step 1
1

In a small saucepan, cover ginger with 1/4 cup water and simmer until soft, about 2 minutes. Purée in a blender.

Step 2
2

Cut peel and white pith from oranges. Working over a serving bowl, cut between the inner membranes to release segments into bowl. Slice kiwi halves into half-moons and add to bowl along with pineapple and bananas. Pour in ginger syrup and stir gently to blend.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 1 tablespoon finely chopped candied ginger
 3 oranges
 3 kiwis, peeled and halved lengthwise
 1 1/2 cups fresh pineapple, cut into small wedges
 2 bananas, sliced

Directions

Step 1
1

In a small saucepan, cover ginger with 1/4 cup water and simmer until soft, about 2 minutes. Purée in a blender.

Step 2
2

Cut peel and white pith from oranges. Working over a serving bowl, cut between the inner membranes to release segments into bowl. Slice kiwi halves into half-moons and add to bowl along with pineapple and bananas. Pour in ginger syrup and stir gently to blend.

Step 3
3

Note: Nutritional analysis is per serving.

Francie’s Fruit Salad