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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.

© A Well-Seasoned Kitchen ®