In a small saucepan combine water, orange peel, sugar, and gingerroot. Bring to boiling; reduce heat. Cover; simmer over low heat for 5 minutes. Remove saucepan from heat. Stir in liqueur, orange juice, and honey. Cool thoroughly.
Pour cooled ginger mixture over fruit. Cover and marinate fruit for at least 1 hour or up to 12 hours in the refrigerator. To serve, spoon fruit and marinade into individual dished. If desired, garnish with fresh mint. Makes 8 to 10 servings.