Ginger Syrup (for fruit)

Brussels Sprouts Salad

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  • ½ cup water
  • ¼ cup granulated sugar
  • ¼ cup fresh orange juice
  • 34 strips orange zest
  • 6 thin slices fresh unpeeled ginger
  • 1 strip of lemon zest
  • Juice of ½ lemon

Fruit slices:

  • 1 ripe melon, cubed
  • 2 pears, peeled, cored and cubed
  • 4 tablespoons crystallized ginger
  • fresh mint for garnish (optional)



  1. Combine the water, sugar, orange juice, orange zest, ginger, lemon juice, lemon zest in a saucepan.
  2. Bring it to a boil and then reduce heat to simmer for 5 minutes.
  3. Remove the saucepan from the heat and allow to cool for 15 minutes.
  4. Discard the strips of orange and lemon zest as well as the ginger slices.
  5. Strain the mixture (to remove the pulp) and store in a lidded jar. (Chill for at least one hour before use).
  6. The syrup will keep for a week in the refrigerator.


  1. Arrange melon in a dish with the pear. Drizzle the syrup over top according to taste. Top with crystallized ginger and (optional) mint leaves.