Early Spring Fruit Salad with Ginger-Spiced Yogurt
In early spring we tend to crave fresh foods, like leafy greens, crisp vegetables, and juicy fruits. But with morning temperatures still on the cool side a fruit salad can sometimes seem out of place on the breakfast table. To balance a love of fresh fruit salad with a need for something warm and hearty, we’ve added ginger-spiced sugar syrup to creamy Greek-style yogurt for a spicy and warm morning pick-me-up.
FOR THE GINGER SYRUP:
Peel the thin skin off of the ginger using the curved edge of a spoon. Slice the ginger into small coins.
Combine the water and sugar in a small saucepan. Bring to a simmer and add the sliced ginger and cook for about 20 minutes, until it is translucent. Remove from the syrup with a slotted spoon and allow to dry on a wire rack for at least 12 hours. You can save this candied ginger to eat as a snack or use as a garnish for the fruit salad.
Measure the ginger syrup. If it is more than 2 tablespoons, return to the saucepan and continue simmering until it has reduced. Set aside to cool.
FOR THE FRUIT SALAD:
Slice the kiwis into ¼-inch thick rounds. Supreme the grapefruit and the tangelo.
Combine the ginger syrup and the yogurt.
Place the fruit into four bowls. Drizzle ginger syrup over each bowl and garnish with candied ginger. Serve immediately.Recipe by Amy Scheuerman