vrijdag 22 november 2013

Honeydew, Blueberry and Mango Salad (Kopie)

*Makes 6 cups

1 tablespoon grated lime zest from 4 limes (zest limes before juicing)
1 cup fresh lime juice (from the 4 grated limes and an additional 3-4 limes as needed)
1/4 cup granulated sugar
Pinch table salt
1-inch piece fresh ginger, peeled and minced (about 1 tablespoon)
1 tablespoon fresh lemon juice
1/2 small honeydew melon, seeds and rinds removed, cut into 1-inch pieces (about 2 cups)
2 mangoes, peeled, pitted and cut into 1/2-inch pieces (about 2 cups)
1 pint fresh blueberries

In a small, heavy-bottomed non-reactive saucepan, simmer the lime juice, sugar, and salt medium-high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes. Remove the pan from the heat and add the lime zest, ginger, and lemon juice. Let the mixture sit and steep for 5 minutes. Strain the syrup through a fine mesh strainer. Combine the honeydew, mangoes and blueberries in a medium bowl; pour the warm dressing over and toss. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.

Recipe Source: adapted slightly from Cook’s Illustrated


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