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Fruit Salad

(recipe, Caroline Cummins)

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You can serve this salad as part of a brunch spread, or fold it into yogurt and granola for a simple breakfast. The proportions are flexible; experiment to see how much ginger, for example, you like. Try not to make more than you can eat at one sitting, as this salad doesn't keep well.


  1. ¼ to ½ tsp. powdered ginger
  2. 1 to 2 tsp. mild liquid sweetener, such as simple syrup, agave nectar, honey, golden syrup, or light maple syrup (optional)
  3. 4 cups chopped fresh ripe fruit, such as orange segments, pineapple chunks, sliced kiwi, banana circles, pear slices, fresh or defrosted berries, or whatever's in season


  1. Put the ginger and liquid sweetener (if using) in the bottom of a medium serving bowl. Add the chopped fruit and gently toss to combine. The juices from the fruit should mingle with the powdered ginger and liquid sweetener to coat the fruit, but if the salad seems dry, add a splash of liquid sweetener or citrus juice. (If using orange segments, squeeze the remaining orange membranes over the salad to release any extra juices.) Serve immediately.