A refreshing, delicious salad for a brunch, this dish is best made when mango, papaya and peaches are in season.
Caribbean Fruit Salad in a Citrus-Ginger Sauce
A refreshing, delicious salad for a brunch, this dish is best made when mango, papaya and peaches are in season.
Ingredients
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 strawberries, sliced
- 1 cup peaches, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 cup bananas, sliced
- 2 to 3 tablespoons lime juice
Instructions
- 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.
Nutrition
Calories: 118kcal, Carbohydrates: 30g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 6mg, Potassium: 193mg, Fiber: 2g, Sugar: 26g, Vitamin A: 279IU, Vitamin C: 34mg, Calcium: 13mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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