Place ginger into saucepan with sugar, water and salt and bring it to a boil. Let reduce to 1/4 volume, to a thick, syrupy consistency.
Prepare the dragon fruit. Slice in half. Use melon baller to scoop out flesh. Reserve skins for serving containers.
In another bowl, combine dragon fruit with, kiwi, longan, and pomegranate seeds. Add crumbled Gorgonzola and gently toss.
Fill the dragon fruit body with fruit and cheese.
Drizzle ginger glaze over everything.
Garnish with kiwifruit, pomegranate seeds, and extra plum wedges.