Fruit Salad with Ginger Syrup

Fruit Salad with Ginger Syrup

4 servings
Preparation 10 min
Standing 5 min

120 calories per serving 


2 peaches, or nectarines , diced   300 g
2 apples, diced   360 g
2 cups strawberries, halved   300 g
63 mL Ginger Syrup (Recipe)    
12 leaves fresh mint [optional]   4 g


  1. Peel the peaches, remove the stone, then cut them into bite-size pieces. Peel the apples, cut them into quarters, remove the core, then cut the quarters into bite size pieces. Hull the strawberries and halve them lengthwise. Put all the fruit pieces in a bowl.
  2. Pour in the Ginger Syrup and toss gently to combine. Let stand just 5 min before serving into cups. Garnish each cup with mint leaves then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)


% DV*

* DV = Daily Value




0.5 g

1 %

Saturated 0 g
+ Trans 0 g

0 %


0 mg


1 mg

0 %


30 g

10 %


4 g

15 %


25 g


1 g

Vitamin A

4 %

Vitamin C

80 %


2 %


4 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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Free :
Cholesterol, Fat, Saturated Fat, Sodium, Trans Fat
Source of :
Copper, Fibre, Folacin, Magnesium, Potassium, Vitamin E
Good source of :
Excellent source of :
Vitamin C
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Fruits | Desserts | Artery-healthy | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Fat | Low Saturated Fat | Low Sodium | Vegan | Vegetarian | No Cook

Ginger Syrup

Ginger Syrup

This syrup is used to add flavour to fruit salads. A spoonful can also be added to a glass of iced tea or sparkling water to make a refreshing summer drink.

125 ml
Preparation 5 min
Cooking 10 min

Standing 2 h


1/2 cup water   125 mL
1/3 cup sugar   65 g
2 tbsp gingerroot, grated   26 g


  1. Grate the ginger, then combine it with the water and sugar in a saucepan. Bring to a boil, then stir until the sugar is dissolved. Simmer 10 min, with occasional stirring, then remove the pan from heat and let it stand about 15 min. Pour the syrup through a sieve into a glass container, discarding the ginger
  2. Chill, covered, at least 2 hours before pouring the syrup over a fruit salad.


This syrup keeps up to 2 weeks when covered and chilled.

This recipe is in the following categories: Beverages | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian

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