Food & Cooking Recipes Breakfast & Brunch Recipes Tropical Fruit In Ginger Syrup 4.3 (12) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print 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. Print