RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4481
| View Recipe |
|
|
| Recipe Name: |
Honeydew, Mango, and Blueberries with Lime-Ginger Reduction - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| 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: |
119 |
Total Carbs: |
30.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
1.00 |
| Fiber: |
1.78 |
Sodium: |
52.74 |
|
|
|
