Fruit Cups with Ginger Nuts

To prepare Ginger-Crunch Mixed Nuts: Preheat oven to 350 degrees F. In a 13x9x2-inch baking pan, combine macadamia nuts, almonds, pistachio nuts, and pecans. Bake nuts for 10 minutes. Cool in pan on a wire rack. Reduce oven temperature to 325 degrees F.

Meanwhile, in a large bowl, combine egg white and water; beat with a wire whisk or rotary beater until frothy. Discard half of the egg white mixture. To the remaining egg white mixture, add sugar, brown sugar , and ginger; stir until combined. Stir in cooled nuts. Lightly coat the same baking pan with nonstick cooking spray. Spread nuts in a single layer in prepared pan. Bake for 15 to 20 minutes or until nuts appear dry, stirring once halfway through baking. Spread nut mixture on a piece of foil coated with nonstick cooking spray, separating into individual pieces or small clusters; cool. Store in a tightly covered container in the refrigerator for up to 1 week.

To prepare Fruit Cups: In a small saucepan, stir together mango nectar, cornstarch, and ginger. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Gently stir in banana; cool completely.

Divide banana mixture and orange sections among four stemmed glasses. Top each serving with 2 tablespoons Ginger-Crunch Mixed Nuts. Serve immediately.