Fresh Fruit Compote

For dressing: In a small bowl, combine orange peel, orange juice, and, if you like, crystallized ginger.

For salad: In a large bowl, combine strawberries, grapes, undrained pineapple, blueberries, banana, and dates. Add dressing; toss gently to evenly coat.

If you like, reserve half of the fruit compote to make Frozen Fruit Cups (see Step 5)

Divide the remaining fruit mixture among small serving bowls. Top with a dollop of Greek yogurt.

In a medium bowl, combine reserved fruit compote and 1/2 cup plain Greek yogurt. Spoon mixture into 8 paper bake-cup-lined 2 1/2-inch muffin cups. Cover and freeze until firm. Let stand at room temperature 20 to 30 minutes before serving. Peel off paper cups to serve.