Here’s a quick and refreshing taste of summer that you can have just about all year round. Feel free to mix and match other types of tropical fruit or berries.
In a small bowl, whisk together the water, preserves, and ginger. Mash any large pieces of apricot with a fork. Pour the mixture into a small saucepan and bring to a boil over high heat.
Cook until the mixture is syrupy, whisking occasionally, about 6-7 minutes. Remove from heat and let cool to room temperature. Combine the mango and blueberries in a large bowl. Drizzle with syrup and toss well. Top with the raspberries and serve.