3 years ago
Tangy Fruit Salad

If you’re looking for dried mango powder at an Indian grocery, look for a label that says amchur or amchoor. From the Washington Post. Or maybe the AP.

Dried mango powder, a tangy, pungent seasoning, is key to this recipe. It is widely available in the international aisle of large grocers, as well as at Asian markets. If you can’t find it, substitute the juice of 1 additional lemon for the 2 teaspoons of mango powder called for by the recipe.

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TANGY FRUIT SALAD

Start to finish: 1 hour 15 minutes (15 minutes active)

Servings: 6

1/2 medium cantaloupe
1/2 medium honeydew melon
1/2 small watermelon
6 ounces pineapple, cut into 1-inch cubes
Seeds from 1 pomegranate
1 ruby red grapefruit, peeled, sectioned and cut into 1-inch pieces
Juice of 1 large or 2 small lemons
2 teaspoons mango powder
1 tablespoon sugar
Pinch of salt
1 cup finely chopped fresh mint leaves, plus 6 whole leaves to garnish

Using a melon baller, scoop out balls from the cantaloupe, honeydew and watermelon. In a large bowl, combine all the ingredients, except the 6 whole mint leaves, then gently mix. Chill for at least 1 hour before serving. Serve chilled, garnished with whole mint leaves.

(Source: Washington Post)

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3 years ago
Three-Fruit Salsa

I’d substitute red bell peppers for green to avoid that nasty acrid flavor that green bells give. From Cooking Light.

Three-Fruit Salsa

This salsa takes on a tropical appeal with its Thai-inspired notes.

Three-Fruit Salsa
  • YIELD: 6 servings (serving size: about 3/4 cup)
Ingredients
  • 1 cup finely chopped peeled cantaloupe
  • 1 cup finely chopped peeled mango
  • 1 cup sliced small strawberries
  • 1/2 cup finely chopped seeded peeled cucumber
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red onion
  • 1 1/2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons finely chopped seeded jalapeño pepper
  • 1 tablespoon honey
  • 1/4 teaspoon salt
Preparation

Combine all ingredients in a bowl; toss to combine. Serve salsa with a slotted spoon.

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3 years ago
Golden Fruited Gazpacho

From Cooking Light.

Golden Gazpacho Golden Gazpacho
  • YIELD: 9 servings (serving size: 1 cup)
Ingredients
  • 3 cups orange juice
  • 2 1/2 cups chopped peeled mango
  • 2 cups finely diced peeled cantaloupe
  • 1 cup finely diced peeled jicama
  • 1 cup tomato juice
  • 3/4 cup finely diced yellow bell pepper
  • 1/3 cup thinly sliced green onions
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Preparation

Combine all ingredients in a large bowl; stir well. Cover and chill.

And from the comments:

Served to a bunch of girls on Oscar night. They all liked it, but this needed a lot of additional salt and pepper, some guests even added Tapatio hot sauce. Next time I will puree half of it.

(Source: myrecipes.com)

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3 years ago
Chunky Tomato-Fruit Gazpacho

From Cooking Light.

Chunky Tomato-Fruit Gazpacho Chunky Tomato-Fruit Gazpacho

The mangoes, melons, and nectarines, along with the cucumber, give the gazpacho a sweet spin. Don’t seed the jalapeño if you like a soup with more zip.

Yield: 7 servings (serving size: 1 cup)

Ingredients
  • 2  cups  finely chopped tomatoes (about 3/4 pound)
  • 2  cups  finely diced honeydew melon (about 3/4 pound)
  • 2  cups  finely diced cantaloupe (about 3/4 pound)
  • 1  cup  finely diced mango (about 1 medium)
  • 1  cup  finely diced seeded peeled cucumber (about 1 medium)
  • 1  cup  finely diced nectarines (about 3 medium)
  • 1  cup  fresh orange juice (about 4 oranges)
  • 1/2  cup  finely chopped Vidalia or other sweet onion
  • 1/4  cup  chopped fresh basil
  • 3  tablespoons  chopped fresh mint
  • 3  tablespoons  fresh lemon juice
  • 1  teaspoon  sugar
  • 1/2  teaspoon  salt
  • 1  jalapeño pepper, seeded and finely chopped
Preparation

Combine all ingredients in a large bowl. Cover and chill at least 2 hours.

(Source: find.myrecipes.com)

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3 years ago
Raw Cantaloupe Cactus Cooler

Cantaloupe Cactus Cooler

 cantalope cactus cooler

1 Nopal Cactus Leaf (spines removed)
2 cups coconut water
2 cups chopped Cantaloupe
2-4 drops liquid Stevia
squeeze lime

Carefully remove spines from the nopal cactus and chop into pieces. Add all ingredients into the blender except for the lime. Taste for desired sweetness and top off with a squeeze of lime. Makes about 32 ounces.

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