Preheat the oven to 150°C and grease two baking trays with butter.
Melt butter, sugar, and golden syrup in a saucepan until bubbling.
Stir in the flour, ginger, brandy, and pistachios until combined.
Place six teaspoon-sized portions of the mixture onto the baking trays without flattening.
Bake for 10 to 12 minutes until golden-brown.
Cool for five minutes on the tray, then lift and shape over a rolling pin.
Combine orange, lime, and lemon juices in a large bowl.
Add mango, clementines, and pomegranate seeds to the juice.
Serve the fruit salad accompanied by the brandy snaps and physalis.