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Recipe to Print-Honeydew, Mango, and Blueberries with Lime-Ginger Reduction - Copy

$scale_by Recipe Name: Honeydew, Mango, and Blueberries with Lime-Ginger Reduction - Copy Source: Submitted by: Last Modified: Course: Salad Used in Baskets: No Base: Fruit Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 6 Inactive Prep Time: 4.00 Hours Original Num Servings: 6 Cooking Time: 16.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.86 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Yields about 6 cups. Cantaloupe can be used in place of honeydew although the color contrast with the mango won't be as vivid.

Ingredients: 1 Each ginger root 1-in piece, peeled and minced 0.5 Small melon, Honeydew seeded, peeled, cut 1-in pieces 1 Large mango peeled and cut in 1/2-in pieces Directions: Simmer limejuice, sugar, and salt in small, heavy-bottomed non-reactive saucepan over high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes. Off heat, stir in lime zest, ginger, and lemon juice; steep 1 minute to blend flavors, and strain. Combine melon, mango, and blueberries in medium bowl; pour warm dressing over fruit and toss to coat. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00