INGREDIENTS :
1/3 cup passion fruit juice
2 tablespoons packed light brown sugar
2 teaspoons lime zest (from about 2 medium limes)
1 teaspoon peeled and finely grated fresh ginger (from about a 2-inch piece)
2 pounds navel, Cara Cara, or blood oranges (about 4 or 5 medium oranges)
2 pounds kiwis (about 10 medium kiwis), peeled and cut into large dice
3 pounds pineapple (from about 1 medium pineapple), skin removed, cored, and cut into large dice.
Whisk together the passion fruit juice, brown sugar, lime zest, and ginger in a large bowl until the sugar has dissolved; set aside.
Segment the oranges: Slice 1/4 inch off the top and bottom of 1 orange and set it flat on a work surface.
Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith.
Slice between the membranes to release the segments or supremes.
Drop the segments into the bowl with the dressing and discard the membrane and peels.
Add the kiwis and pineapple to the bowl and gently mix until the fruit is evenly coated. Serve immediately or chill in the refrigerator for up to 2
hours before serving.
