Fruit salad in ginger syrup

Ingredients:

• 1 cup chopped fresh ginger (10 cm root)
• 4 tablespoons of honey
• Zest of 1 lime + 2 tbsp freshly squeezed lime juice
• 8 cups watermelon, cut into 1-inch cubes (about half a small seedless watermelon)
• 0.5 cup sweet coconut flakes
• 1 cup blueberries

Preparation:

1. In a small saucepan, combine ginger, honey, and 1 cup of water. Bring to a boil, remove from heat, and let the syrup sit until it cools to room temperature. Strain, discarding the ginger, and add lime juice.
2. Place the watermelon in a large bowl and add the ginger-honey syrup. Cover and refrigerate for at least 1 hour and up to 4 hours, stirring occasionally.
3. Meanwhile, preheat oven to 350°F (175°C). Spread the coconut on a baking sheet and bake until light golden brown, 6-8 minutes; let cool.
4. Just before serving, drain most of the liquid from the watermelon. Add the blueberries and lime zest and toss. Sprinkle with coconut flakes.