Caribbean Fruit Salad in a Citrus-Ginger Sauce

healthy recipes for dinner

(Serves 12+)

A refreshing, delicious salad for a brunch, this dish is best made when mango, papaya and peaches are in season.

Dressing:

1 cup sugar
2 tablespoons sliced fresh ginger
1 lemon, zested and juiced

Salad:

1 cup chopped pineapple
1 cup chopped mango
1/2 cup chopped papaya
1 cup honeydew melon balls
1 cup sliced strawberries
1 cup sliced peaches
1/2 cup blueberries
1/2 cup raspberries
1 cup sliced bananas
2 to 3 tablespoons lime juice

In a medium saucepan, whisk together 1/2 cup water with the sugar, ginger, lemon zest and lemon juice. Place over high heat and bring to a boil, stirring constantly, until the sugar is dissolved (mixture will no longer be cloudy). Remove from heat, bring to room temperature and then refrigerate for at least 2 hours.

About 30 minutes to 1 hour before serving, in a large serving bowl toss the fruit, lime juice and 1/3 cup of the citrus-ginger sauce.

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