Honeydew, Mango, and Blueberries with Lime-Ginger Reduction
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes
Yield
Makes 6 cups
Ingredients
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)¼ cup granulated sugar pinch table salt 1 inch piece fresh ginger, peeled and minced (about 1 tablespoon)1 tablespoon lemon juice ½ 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 ½-inch pieces (about 1 ½ cups)1 pint fresh blueberries
Instructions
- 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, 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.
Time
40 minutesYield
Makes 6 cupsIngredients
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)
¼ cup granulated sugar
pinch table salt
1 inch piece fresh ginger, peeled and minced (about 1 tablespoon)
1 tablespoon lemon juice
½ 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 ½-inch pieces (about 1 ½ cups)
1 pint fresh blueberries
Ingredients
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)
¼ cup granulated sugar
pinch table salt
1 inch piece fresh ginger, peeled and minced (about 1 tablespoon)
1 tablespoon lemon juice
½ 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 ½-inch pieces (about 1 ½ cups)
1 pint fresh blueberries
Ingredients
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)
¼ cup granulated sugar
pinch table salt
1 inch piece fresh ginger, peeled and minced (about 1 tablespoon)
1 tablespoon lemon juice
½ 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 ½-inch pieces (about 1 ½ cups)
1 pint fresh blueberries
Why This Recipe Works
For the best summer fruit salad recipe, we dressed our fruit with a gastrique, a sauce made by means of a quick acid-sugar reduction, to create complex layers of flavor along with dazzling color and sheen.
Instructions
- 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, 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments