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Summer Fruit Medley with Cinnamon-Ginger Reduction

cinnamon fruit

Spice up a simple fruit salad with this ginger-infused dressing – an invigorating twist that your
family will love!

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 tablespoon lime zest (from 4 limes)
  • 1 (2-inch) piece fresh ginger, peeled
  • 1 tablespoon fresh lemon juice (from 1 small lemon)
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • 1 cup fresh lime juice (from about 8 limes)
  • ¼ cup sugar
  • Pinch of salt
  • ½ small ripe honeydew melon, seeds and rind removed, cut into 1-inch pieces (about 2 cups)
  • 1 ripe mango, peeled and cut into ½-inch pieces
  • 1 pint blueberries
  • 3 tablespoons chopped crystallized ginger


Reduce: Combine lime zest, ginger, lemon juice, cinnamon and cardamom in a small bowl; set aside. Combine lime juice, sugar and salt in a small, heavy, nonreactive saucepan over high heat.  Simmer until syrupy and honey-colored, about 15 minutes–mixture should be reduced to ¼ cup.  Remove pan from heat and add ginger mixture. Steep for 2 minutes and strain.

Assemble: Combine fruit in a medium bowl and pour warm strained dressing over fruit; toss to coat. Sprinkle chopped crystallized ginger over fruit. Serve immediately at room temperature or cover and refrigerate up to 4 hours. Serve chilled.

Serving Option: For an elegant brunch option, serve individual portions spooned over Greek yogurt in parfait glasses.

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