Gingered Rios and Honey Compote

By MaryGladys

Ingredients

• 2 Texas Red Grapefruit
• 1 cup cantaloupe balls
• 2 medium kiwifruit
• 1 cup sliced strawberries
• 1 Tbs chopped crystallized ginger
• 1/3 cup water
• 1/3 cup honey
• mint springs

Details

Servings 1

Preparation

Step 1

Grate enough grapefruit peel to equal 1 teaspoon. Peel and section 1 grapefruit and place in a medium bowl.

Squeeze juice from remaining grapefruit; measure 1/2 cup juice and pour into a medium saucepan. Add the grated peel, water, honey and ginger to the juice in the saucepan. Bring mixture to a boil and cook over medium heat about 15 minutes until slightly thickened; remove from heat

Combine melon balls with grapefruit. Drain remaining juice from sections and save for another use. Pour ginger mixture over the fruit; toss gently to coat. Cover and chill for at least 1 hour.

At serving time, peel and slice kiwis. Stir sliced kiwi and strawberries into fruit mixture.

Spoon fruit and the gingered syrup into 4 dessert dishes or compotes.

Garnish with thin slices of grapefruit and a sprig of mint.