Total time: 25 minutes Servings: 6 to 8 Note: The best way to make this dessert is with a mandoline or a very sharp knife, in order to slice the fruit as thinly as possible. It can be served on individual serving plates or from one large central plate. Use the fruit options given below for the carpaccio, or substitute with fruit that can be sliced thinly without falling apart, or any fruit that will make a lovely, colorful, contrasted plate. 2 ripe but firm peaches, cut into paper-thin slices 4 fresh figs, cut in quarters 1/2 pineapple, peeled and cut into paper-thin slices 1 mango, cut into paper-thin slices 1 ripe but firm kiwi, peeled and cut into paper-thin slices 1 carambola (Chinese star fruit), cut into paper-thin stars 1/4 cup honey 2 to 3 fresh mint leaves, minced 1/4 to 1/2 teaspoon minced fresh ginger Squeeze of lime juice 1. Arrange all of the fruit in a decorative fashion on 8 individual serving platters or one large platter. (May be prepared in advance, covered with plastic wrap and chilled for up to one hour. For longer storage, brush the fruit lightly with lemon or lime juice.) 2. In a medium bowl, whisk together the honey, mint leaves, ginger and lime juice to the consistency of a smooth syrup, adding a few drops of water if necessary to thin. Drizzle the syrup over the fruit. Serve immediately. Each of 8 servings: 128 calories; 1 gram protein; 33 grams carbohydrates; 3 grams fiber; 0 fat; 0 cholesterol; 28 grams sugar; 2 mg sodium.