Red, White and Blue Fruit Salad

1. 1

   Combine the ginger, honey and 1 cup water in a small saucepan.

2. 2

   Bring to a boil, remove from the heat and let sit until cooled to room temperature.

3. 3

   Drain, discarding the ginger, and stir in the lime juice.

4. 4

   Put the watermelon in a large bowl, and add the ginger-honey syrup.

5. 5

   Cover and refrigerate to chill, at least 1 hour up to 4 hours, tossing the watermelon occasionally.

6. 6

   Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a baking sheet, and bake until lightly golden, 6 to 8 minutes; let cool.

7. 7

   When ready to serve, drain most of the liquid off the watermelon.

8. 8

   Add the blueberries and lime zest, and toss to combine.

9. 9

   Sprinkle with the toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.