Combine broth, vinegar, ginger, 1/2 teaspoon salt and 1/8 teaspoon pepper in 1-cup glass measure. Set aside.
Sprinkle turkey with remaining salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of cutlets; saute 3 minutes on one side or until golden. Turn over; saute until cooked through. Remove to large platter; keep warm. Repeat with remaining cutlets.
Reduce heat to medium. Add remaining oil; heat. Add melon, peaches and grapes; saute 3 minutes or until lightly browned and slightly tender. Remove to platter with turkey.
Reduce heat to low. Pour in broth mixture, stirring, to loosen drippings (deglaze). Return turkey and fruit to skillet. Gently heat through.