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)
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)
Chunky Tomato-Fruit Gazpacho
From Cooking Light.
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
Combine all ingredients in a large bowl. Cover and chill at least 2 hours.
Honeydew Compote With Lime, Ginger & a Hint of Serrano
Although this recipe says to boil the ginger and serrano in the sugar syrup, a reviewer writes “the sauce tasted better fresh than after cooking and cooling (personal preference, I think it had more POW)”.
Originally from Eating Well magazine.
- 2 teaspoons lime zest, freshly grated
- 1/2 cup fresh lime juice ( 4-5 limes)
- 1/3 cup water
- 3 tablespoons sugar
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon serrano peppers, finely slivered
- 1 large honeydew melon, seeded and cut into chunks ( ~3lbs)
- 1 1/2 teaspoons fresh mint, finely slivered, for garnish
- 2 fresh figs, sliced, for ganish
- Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
- Bring to a boil.
- Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
- Let cool to room temperature, about 25 minutes.
- Strain syrup into a large bowl. Use a spoon to press on solids to extract maximum flavor.
- Add melons and toss to coat.
- Cover and refrigerate for at least 1 hour.
- Sprinkle with mint and granish with fig slices.
Based on Random Daze theme by Polaraul