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.



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)



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)

  • 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)



3 years ago
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


  1. Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
  2. Bring to a boil.
  3. Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
  4. Let cool to room temperature, about 25 minutes.
  5. Strain syrup into a large bowl. Use a spoon to press on solids to extract maximum flavor.
  6. Add melons and toss to coat.
  7. Cover and refrigerate for at least 1 hour.
  8. Sprinkle with mint and granish with fig slices.

(Source: food.com)



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