A fruit salad may seem like a no-brainer to prepare, but adding extra flavor with a ginger-lime–passion fruit dressing can make the difference between an uninspired mound of random fruit bits and a dish you would actually serve at a special brunch. Here, pineapple and winter fruits like Cara Cara oranges and kiwis are mixed up with a little passion fruit juice, lime zest, ginger, and a dash of brown sugar to make a saucy coating that gives this salad some personality. Try it for breakfast with our easy French Toast recipe.
Game plan: If time permits, chill the fruit before making the salad so the fruit can be cut and served at its freshest.
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. (Chef Michael Symon demonstrates how to segment citrus in this CHOW Tip video.) Repeat with the remaining oranges.
