Ginger, Honeydew, Mango, and Blueberry Salad
Cantaloupe can be substituted for the honeydew although the color contrast with the mango won't be as vivid. Makes 6 cups List of 9 items 1 tablespoon grated lime zest from 4 limes (zest limes before juicing) 1 cup lime juice (from grated limes and additional 3-4 limes as needed) 1/4 cup granulated sugar Pinch table salt 1 (1-inch) piece fresh ginger, peeled and minced (about 1 tablespoon) 1 tablespoon lemon juice 1/2 small honeydew melon, seeds and rinds removed, cut into 1-inch pieces (about 2 cups) 1 mango (about 10 ounces), peeled, pitted, and cut into 1/2-inch pieces (about 1 1/2 cups) 1 pint fresh blueberries list end Simmer lime juice, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes. Off heat, add lime zest, ginger, and lemon juice; steep 1 minute to blend flavors, and strain. Combine fruit in medium bowl; pour warm dressing over and toss. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled. Source: America's Test Kitchen "God, grant me the serenity to accept the people I cannot change the courage to change the person I can and the wisdom to know I am that person." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
