Wednesday, May 20, 2009

Honeydew, Mango, and Raspberries with Lime and Ginger

Most of the time when I am making a fruit salad I will mix together whatever combination of fruit we have on hand and call it good. But sometimes, I need a good fruit salad. One that tastes more grown-up than watermelon, cantaloupe, grapes, and strawberries simply thrown together. Don't get me wrong--that typical melon fruit salad is important too, especially if that is a fruit salad your picky eater will eat and enjoy. However, that is a salad that I wouldn't want to bring to a Memorial Day potluck get together or serve to special guests. Somehow I equate that salad to the kid's fruit salad.

This fruit salad, made with honeydew, mango, and raspberries, is a grown-up fruit salad, if you know what I mean. There's just something about the lime and ginger that feels like you are eating a special treat. It's simple and light, as fruit salads should be, yet satisfying and delectable. Plus, my kids enjoy the same salad, minus the lime and ginger.


4 teaspoons sugar
2 teaspoons grated lime zest
1-2 tablespoons fresh lime juice
3 cups honeydew melon, rind and seeds removed, cut into 1/2-inch pieces
1 1/2 cups mango, peeled, pitted, and cut into 1/2-inch pieces
1-2 teaspoons grated fresh ginger
1 cup raspberries


1. Combine sugar and zest in large bowl. Using rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds.

2. Gently toss melon, mango, and ginger into sugar mixture until combined. Let stand at room temperature, stirring occasionally, until fruit releases its juices, about 15-30 minutes.

3. Stir in lime juice to taste. Riper fruits require more acid to balance their sweetness, so begin by one adding 1 tablespoon and then taste. Add 1 teaspoon at a time as necessary.

4. Gently stir in raspberries and serve.

Yields: 4 servings. Each serving contains: Calories 121; Total Fat 0.6g; Cholesterol 0mg; Sodium 25mg; Total Carbohydrates 30.8g; Dietary Fiber 4.3g; Sugars 25.2g; Protein 1.4g; Vitamin A 11%; Vitamin C 84%; Calcium 2%; Iron 3%

Recipe from Cook's Illustrated

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