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 Makes
about 4 to 5 servings (about 5 cups)
6 tablespoons granulated sugar
1/2 cup water
Pinch or salt
2 tablespoons fresh lime juice (strained)
1 cup halved, stemmed Blue Ribbon Orchard Choice or Sun Maid
Mission
or Calimyrna figs
4 cups mixed fresh fruit chunks (1-inch)*
1 to 2 tablespoons finely chopped crystallized ginger
Combine sugar, water and salt in a
small saucepan over medium-high heat. Bring to a boil, stirring
to dissolve sugar. Simmer for 3 to 4 minutes, until reduced
to 1/3 cup. Remove from heat and stir in lime juice. Place
figs in heatproof bowl. Pour warm syrup over figs. Refrigerate
until cold. To serve, in salad bowl combine figs and syrup
with other fruits and ginger. Toss gently. Serve promptly
or cover and chill for up to 3 hours. Makes 4 to 5 servings
(about 5 cups).
*Select a variety of seasonal fresh
fruits with different colors and textures such as:
Winter: orange, grapefruit or tangerine
sections, red grapes or red apple, kiwi, mango or papaya,
melon, pineapple, Asian or other pear, banana
Spring: pineapple, strawberries, raspberries
or cherries, apricots, kiwi, grapes
Summer: blueberries or blackberries,
watermelon, peaches or nectarines, red or black plums, pears
Fall: pineapple, apples, pears, melon,
grapes, bananas, mango or papaya
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