I made this fruit salad (photo and recipe from melskitchencafe.com) to go with our Thanksgiving meal. So delicious! The lime-ginger dressing takes a little bit of time to make, but it is so good! It does have a strong flavor, so I didn't add all of the dressing because I didn't want George and Allen's taste buds to be overwhelmed. I did use most of it, just maybe a tablespoon less. This is more expensive to make in the winter when things are not in season, but that makes it a great holiday treat.
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
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
DIRECTIONS:
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.
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.
