Tropical Fruit in Spiced Syrup

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Tropical Fruit in Spiced Syrup

Tropical Fruit in Spiced Syrup

Serve this versatile, Chai-spice-inspired salsa with seafood, grilled chicken, as part of a yogurt parfait, or on its own.

Serves 8

Prep Time 15 min

Total Time 20 min.


  • 3/4 cup water
  • 1/4 cup honey
  • 5 whole cloves
  • 1 cinnamon stick
  • 1 whole cardamom pod
  • 1 mango, peeled and cut into 1/2-inch dice
  • 1 kiwi, peeled and cut into 1/2-inch dice
  • 1 medium Asian pear, peeled and cut into 1/2-inch dice (see Note)
  • 1 lime, peeled and cut into segments (see Tip)
  • 1/4 cup dried cherries
  • 2 strips orange zest, (1/2-by-2-inch), cut into thin slivers (see Tip)
  • 1 tablespoon minced fresh mint leaves, (optional)

Cooking Directions

Step 1

Combine water, honey, cloves, cinnamon stick and cardamom in a small saucepan. Bring to a boil; reduce heat to low and simmer until slightly reduced and syrupy, about 10 minutes. Remove from heat and let cool for 5 minutes. Pour the syrup through a fine sieve into a bowl. Discard the spices. Add mango, kiwi, pear, lime segments, dried cherries and orange zest. Stir gently to combine. Just before serving, add mint, if desired. Serve the fruit warm, at room temperature or chilled.