Photography: Grant Peterson
Source: Martha Stewart Weddings, Winter 2000
- 2 cups sugar
- One 3-inch piece ginger root, peeled and diced
- 12 medium-size ripe papayas
- 25 medium-size ripe mangoes
- 9 ripe pineapples
- 17 ripe star fruit
- 10 ripe passion fruits, halved
In a medium saucepan, combine the sugar and ginger with 2 cups water. Bring to a boil over high heat, reduce heat to medium, and simmer until the sugar has dissolved, about 5 minutes. Remove from heat, and set aside to cool.
Peel and slice all fruit except star fruit and passion fruit. Transfer to a large bowl, and toss gently. Slice star fruit into 1/4-inch-thick slices, and add to bowl. Squeeze seeds and juice of passion-fruit halves over the bowl. Strain cooled ginger syrup, and pour over fruit. Serve fruit compote immediately, or transfer to an airtight container and store in the refrigerator for several hours.