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.
In a small saucepan, cover ginger with 1/4 cup water and simmer until soft, about 2 minutes. Purée in a blender.
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.
Note: Nutritional analysis is per serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.