1. Bring sugar, lime zest and juice, ginger, and salt to simmer in small saucepan over medium heat, stirring constantly, until sugar is dissolved, 1 to 2 minutes. Remove pan from heat, stir in chayote, and let syrup cool for 20 minutes.

2. Place papayas and clementines in large bowl. When syrup is cool, pour over papayas and clementines and toss to combine. Refrigerate for 15 minutes before serving.

Serves 4 to 6