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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.
Print Recipe
Servings 4

Ingredients
  

FOR THE GINGER SYRUP

  • 1 3- inch piece 1½ ounces fresh ginger
  • ½ cup water
  • ½ cup granulated sugar

FOR THE FRUIT SALAD

  • 2 kiwis
  • 1 pink grapefruit
  • 1 tangelo
  • 2 tablespoons ginger syrup
  • ½ cup Greek-style yogurt

Instructions
 

  • 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.