Tropical Fruit In Ginger Syrup Recipes

TROPICAL FRUIT IN GINGER SYRUP

Tropical Fruit In Ginger Syrup image

The ginger gives this sweet fruit salad of oranges, mango, and banana a needed kick.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 6

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
1/4 cup sweetened flaked coconut (optional), toasted

Steps:

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.

Nutrition Facts : Fiber 3 g

TROPICAL FRUIT SALAD WITH GINGER SYRUP

Tropical Fruit Salad with Ginger Syrup image

Provided by Bobby Flay

Categories side-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup sugar
One 3-inch piece fresh ginger, peeled and chopped
Zest of 1 lime
1 pint strawberries, hulled and halved or quartered
2 kiwi, peeled, sliced and quartered
1 mango, cut into chunks
1 orange, segmented
1 small pineapple, cut into chunks
1 papaya, cut into chunks
Handful fresh mint, chopped
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/tropical-fruit-salad-with-ginger-syrup.html?oc=linkback

Steps:

Combine the sugar, 1/4 cup water, ginger and lime zest in a small saucepan. Bring to a boil and cook until the sugar is melted. Remove it from the heat and refrigerate until cold.
Strain the mixtures into a large bowl and toss in the strawberries, kiwis, mango, oranges, pineapple and papaya to coat. Cover and refrigerate again until cold, at least 1 hour.
Serve in small bowls and garnish with the chopped mint.

GINGER SIMPLE SYRUP FOR FRESH FRUITS

Ginger Simple Syrup for Fresh Fruits image

Provided by Rachael Ray : Food Network

Categories dessert

Time 53m

Yield 3/4 cup ginger syrup

Number Of Ingredients 4

Ingredients

3/4 cup sugar
1/2 cup water
2 inches fresh ginger root, peeled
4 to 6 cups fresh fruit chunks

Steps:

Bring sugar and water to a boil in a small saucepan over moderate heat. Add ginger and reduce heat to simmer. Stir until sugar dissolves and ginger infuses syrup, about 2 minutes. Remove from heat and take out ginger. Cool and pour over chunks of pineapple, sliced kiwi, sliced bananas, or any of your favorite fruit combinations.

TROPICAL FRUIT TART

Tropical Fruit Tart image

Categories Fruit Ginger Dessert Bake Kiwi Mango Papaya Brandy Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 20

Ingredients

Crust
1 3/4 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, but into small pieces
1 large egg yolk
3 tablespoons whipping cream
1/2 teaspoon vanilla extract
Filling
1 cup milk (do not use low-fat or nonfat)
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons minced crystallized ginger
2/3 cup ginger preserves
2 tablespoons Cognac or brandy
3 kiwis, peeled, thinly sliced
1 papaya, seeded, peeled, thinly sliced
1 ripe mango, pitted, peeled, thinly sliced
Fresh mint springs

Steps:

For crust:
Mix flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk, cream and vanilla in small bowl. Add to flour mixture; process until moist clumps form. Gather dough into ball. Flatten into disk. Wrap in plastic; refrigerate 4 hours.
For Filling:
Pour milk into heavy medium saucepan. Bring just to simmer. Whisk yolks, sugar and cornstarch in medium bowl to blend. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into medium bowl. Stir in minced ginger. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Dough and pastry cream can be made 1 day ahead. keep chilled separately. Let dough soften slightly before pressing into pan.)
Preheat oven to 375°F. Press dough onto bottom and up sides of 11x7 1/2-inch rectangular or 11-inch round tart pan with removable bottom. Line crust with foil. Fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack and cool completely. Remove sides from pan.
Combine preserves and Cognac in small saucepan. Stir over medium heat until preserves melt and mixture is thick, about 2 minutes. Strain syrup into another small saucepan; discard solids. Brush half of syrup onto bottom of crust. let stand at room temperature until set, about 5 minutes. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm ginger syrup. Brush over fruit. (Can be made 2 hours ahead. Cover and chill.) Garnish tart with mint.

YOGURT WITH GRANOLA, TROPICAL FRUIT, AND CRYSTALLIZED GINGER

Yogurt with Granola, Tropical Fruit, and Crystallized Ginger image

Provided by Bon Appétit Test Kitchen

Categories Fruit Ginger Breakfast Brunch No-Cook Low Fat Vegetarian Quick & Easy Low Cal High Fiber Mother's Day Healthy Low Cholesterol Honey Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

3 cups diced peeled tropical fruit (such as pineapple, mango, and kiwi)
1/3 cup honey
1/3 cup finely chopped crystallized ginger plus additional for garnish
2 1/2 cups plain nonfat or reduced-fat (2%) Greek-style yogurt,* divided
2 cups purchased granola (with nuts and dried fruits, if desired)

Steps:

Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
*A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.

TROPICAL FRUITS IN LEMONGRASS SYRUP

Tropical fruits in lemongrass syrup image

Lemongrass adds an intriguing citrus taste and fragrance to the syrup for this exotic fruit salad

Provided by Sara Buenfeld

Categories Dessert, Dinner

Time 15m

Number Of Ingredients 6

Ingredients

425g can lychees in syrup
2stems lemongrass , halved and bashed with a rolling pin
85g golden caster sugar
2 x cans fresh mixed tropical fruit
100g seedless red grape
6 macaroons or coconut biscuits, to serve

Steps:

Drain the lychees juice into a pan and put the lychees in a large serving bowl. Add the lemongrass and sugar to the pan, heat gently until the sugar dissolves, then boil for 1 minute. Turn off the heat and set aside - the lemongrass will add flavour as it cools.
Strain the syrup over the lychees and tip in the fruits. Chill. Serve with macaroons.

Nutrition Facts : Calories 172 calories, Carbohydrate 44 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

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