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Honeydew, Mango, and Blueberries with Lime-Ginger Reduction
makes about 6 cups

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

1 cup juice plus 1 tablespoon grated zest from 4 limes (zest limes before juicing)
¼ cup sugar
Pinch salt
1 (1-inch) piece fresh ginger, peeled and minced (about 1 tablespoon)
1 tablespoon juice from 1 lemon
½ small honeydew melon, seeds and rind removed, cut into 1-inch pieces (about 2 cups)
1 mango (about 10 ounces), peeled and cut into ½-inch pieces (about 1½ cups)
1 pint blueberries

1. Simmer lime juice, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy, honey-colored, and reduced to ¼ cup, about 15 minutes. Off heat, stir in lime zest, ginger, and lemon juice; steep 1 minute to blend flavors, and strain.

2. 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.

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