Any blend of fruit is welcome at brunch, but the lichees and apricots make this one special. Serve with yogurt or creme fraiche, and extra candied ginger, if desired.
- Portion size 8 servings
Drain lichees, reserving juice in small nonaluminum saucepan; cover and refrigerate lichees. Add apricots and raisins to saucepan; cover and soak for 1 hour or refrigerate overnight. Bring to boil, reduce heat and simmer for about 10 minutes or until apricots are tender. Let cool.
Peel grapefruit; with sharp knife, pare off outer membrane. Holding fruit over large bowl, cut away sections from inner membranes; squeeze out juice from membranes.
Halve, peel and seed honeydew; cut into bite-size cubes. Add melon, pineapple, ginger, lichees and apricot mixture to bowl. Toss and add honey to taste. Chill for up to 4 hours.