Food & Cooking Recipes Breakfast & Brunch Recipes Tropical Fruit In Ginger Syrup 4.3 (12) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 The ginger gives this sweet fruit salad of oranges, mango, and banana a needed kick. Ingredients 2 -inch piece fresh ginger, peeled and thinly sliced 1 cup sugar 2 oranges 1 ripe mango, peeled, pitted, and cut into 1-inch pieces 1 banana, sliced crosswise ¼ cup sweetened flaked coconut (optional), toasted Directions In a medium saucepan, bring ginger, sugar, and 1 cup water to a boil over medium-high and cook, stirring occasionally, until sugar dissolves, about 5 minutes. With a sharp knife, slice off ends of oranges. Following curve of fruit, cut away peel and white pith; cut fruit crosswise into 1/4-inch-thick slices. In a large bowl, combine oranges, mango, and banana. Pour ginger syrup over fruit and let sit 10 minutes. Serve fruit with a little syrup and toasted coconut if desired. Cook's Notes The syrup can be made several days in advance. Add the fruit up to a day ahead. Rate it Print