Honeydew, Mango, and Blueberries with Lime-Ginger Reduction


Oct 30, 2006
Las Vegas
Honeydew, Mango, and Blueberries with Lime-Ginger Reduction

Let me preface this recipe by saying I don't eat fruit. But at a gather I was cooking for, a fruit-type salad was requested. I found this recipe, made it, and tried it. It's GOOD. And that's saying something coming from me. Very colorful too.

Makes 6 cups

1 tablespoon grated lime zest from 4 limes (zest limes before juicing)

1 cup lime juice (from grated limes and additional 3-4 limes as needed)

1/4 cup granulated sugar

pinch table salt

1 inch piece fresh ginger , peeled and minced (about 1 tablespoon)

1 tablespoon lemon juice

1/2 small honeydew melon , seeds and rinds removed, cut into 1-inch pieces (about 2 cups)

1 mango (about 10 ounces), peeled, pitted and cut into 1/2-inch pieces (about 1 1/2 cups)

1 pint fresh blueberries


Simmer lime juice, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes. Off heat, add lime zest, ginger, and lemon juice; steep 1 minute, and strain. Combine fruit in medium bowl; pour warm dressing over and toss. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.