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

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Caribbean Fruit Salad in a Citrus-Ginger Sauce

  • Yield: 12+ 1x




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


  • 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


  1. 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.
  2. 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.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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