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.
___
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 garnishUsing 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)
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 SalsaThis salsa takes on a tropical appeal with its Thai-inspired notes.
Ingredients
- YIELD: 6 servings (serving size: about 3/4 cup)
Preparation
- 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
Combine all ingredients in a bowl; toss to combine. Serve salsa with a slotted spoon.
Golden Fruited Gazpacho
From Cooking Light.
Golden GazpachoIngredients
- YIELD: 9 servings (serving size: 1 cup)
Preparation
- 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
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)
Chunky Tomato-Fruit Gazpacho
From Cooking Light.
Chunky Tomato-Fruit GazpachoThe 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)
IngredientsPreparation
- 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
Combine all ingredients in a large bowl. Cover and chill at least 2 hours.
(Source: find.myrecipes.com)
Raw Cantaloupe Cactus Cooler
Cantaloupe Cactus Cooler
1 Nopal Cactus Leaf (spines removed)
2 cups coconut water
2 cups chopped Cantaloupe
2-4 drops liquid Stevia
squeeze limeCarefully 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.
Based on Random Daze theme by Polaraul
