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)
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