Four Seasons Fruit & Fig Salad

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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