Honeydew, Mango, and Blueberries with Lime-Ginger Reduction
 

* Exported from MasterCook *

Honeydew, Mango, and Blueberries with Lime-Ginger Reduction

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup juice plus 1 tablespoon grated zest from 4 limes
(zest limes before juicing)
1/4 cup sugar
1 Pinch salt
1 piece fresh ginger -- (1-inch) peeled and minced (about
1
tablespoon)
1 tablespoon juice from 1 lemon
1/2 small honeydew melon -- seeds and rind removed, cut into
1-inch pieces (about 2 cups)
1 mango (about 10 ounces) -- peeled and cut into
1/2-inch pieces (about 11/2 cups)
1 pint blueberries

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, stir in lime zest, ginger, and lemon juice;
steep 1 minute to blend flavors, and strain.
Combine melon, mango, and blueberries in medium bowl; pour warm dressing
over fruit and toss to coat. Serve immediately at room temperature or
cover
with plastic wrap, refrigerate up to 4 hours, and serve chilled.

Source: "http://www.americastestkitchen.com/recipe/789.shtml"
Yield: "6 cups"
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Per Serving (excluding unknown items): 200 Calories; 1g Fat (2.7% calories
from fat); 2g Protein; 53g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol;
56mg Sodium. Exchanges: 0 Vegetable; 2 1/2 Fruit; 1 Other Carbohydrates.

NOTES : Cantaloupe can be used in place of honeydew although the color
contrast with the mango won't be as vivid.


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