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Combine sugar, water and salt in a small saucepan over medium-high heat.
Bring to a boil, stirring to dissolve sugar. Simmer for 3 to 4 minutes,
until reduced to 1/3 cup. Remove from heat and stir in lime juice. Place
figs in heatproof bowl. Pour warm syrup over figs. Refrigerate until cold.
To serve, in salad bowl combine figs and syrup with other fruits and ginger.
Toss gently. Serve promptly or cover and chill for up to 3 hours. Makes
4 to 5 servings (about 5 cups).
* Select a variety of seasonal fresh fruits with different colors and
textures such as: Winter: orange, grapefruit or tangerine sections, red
grapes or red apple, kiwi, mango or papaya, melon, pineapple, Asian or
other pear, banana. Spring: pineapple, strawberries, raspberries or cherries,
apricots, kiwi, grapes. Summer: blueberries or blackberries, watermelon,
peaches or nectarines, red or black plums, pears. Fall: pineapple, apples,
pears, melon, grapes, bananas, mango or papaya
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