MANGO BERRY SALAD WITH GINGER GLAZE
Steps:
- In a small bowl, whisk together water, preserves and ginger; mash any large pieces of apricot with a fork. Pour mixture into a small saucepan and bring to a boil. Cook, whisking occasionally, until mixture is syrupy, about 6 to 7 minutes. Remove from heat and cool to room temperature. Combine mango and blueberries in a large bowl; drizzle with syrup and toss well. Garnish with raspberries and serve. Yields about 1 cup per serving.
FRESH GINGER FRUIT SALAD
Steps:
- In a large bowl, mix ginger with juices. Toss lightly with fruit and chill for 2 hours.
- Wine Suggestion: Grosset Polish Hill Riesling, 1997
Nutrition Facts : Calories 209, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 53 grams, Fiber 12 grams, Protein 3 grams, Sugar 36 grams
BLUEBERRY AND MANGO FRUIT SALAD
Make and share this Blueberry and Mango Fruit Salad recipe from Food.com.
Provided by ellie_
Categories Mango
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel managoes and cut into bite-size pieces and then place in a large serving bowl.
- Add blueberries and sugar to mangoes, toss.
- Grate the zest and juice the lemon and then add both to the fruit. Stir in orange juice.
- Cover and refrigerate.
Nutrition Facts : Calories 276.1, Fat 1, SaturatedFat 0.2, Sodium 5.7, Carbohydrate 72.4, Fiber 7.6, Sugar 58.9, Protein 2.4
FRUIT SALAD WITH HONEY GINGER LIME DRESSING
An attractive treat for any gathering. The salad makes a lot, is delicious, and beautiful to boot! Fabulous for all the great summer fruits.
Provided by Battle in Seattle
Categories Salad Dressings
Time 20m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- All fruit should be washed and dried before being ready for the salad.
- Cut skin from pineapple, so no brown spots are left. Cut peeled fruit into quarters lengthwise, cut off core, then dice each quarter into approximate one-inch chunks. Place in large bowl.
- Peel and remove seeds from the cantaloupe, then cut into one-inch cubes. Place in bowl with pineapple.
- Halve or quarter strawberries, depending on size, and add to bowl.
- Slice each nectarine into about 10-12 slices, then gently pull each slice away from pit and add them to the bowl.
- Cut the ends off of kiwi fruits, then insert a small spoon just under peel of each, and slide it around the fruit, just under the peel, until the peel is separated from the fruit. Cut each peeled kiwi in half lengthwise, then each half into four or five slices. Add to the rest of fruit.
- Add blueberries and blackberries to the rest of fruit. Prepare dressing (below).
- In a small bowl (I actually prefer a mason jar to shake the ingredients together in), mix together honey, lime juice and zest, ginger (I use a microplane to grate it fine), and poppy seeds. Whisk well, then pour over fruit and toss gently to coat.
- (You can prepare this salad up to a day ahead of time, but keep the different kinds of fruit separated from each other just until serving, or the colors will bleed. It tastes best at room temperature. The dressing actually tastes better made a day in advance anyway).
- TIPS ON FINDING RIPE FRUIT: For pineapple, the skin should be slightly yellow, firm to the touch but not hard--will give a little. And, when a leaf near the top of the fruit is tugged gently, it should easily remove from the fruit. For cantaloupe, it should be firm but give slightly, a bit yellowish on the rind--those "veins" are a good sign--it means they were left long enough on the ground to ripen properly. And, if you poke a fingernail in the top "dime" spot, you should be able to smell the fruit. If you can't smell anything, it's not ripe. Strawberries should be shiny and fragrant. Nectarines should have a slight give and be fragrant. Blueberries and blackberries should be firm and deeply colored. Kiwi fruit should be firm, but not rock hard--must have a very slight "give".
Nutrition Facts : Calories 131.9, Fat 0.7, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 33.3, Fiber 4.1, Sugar 26.6, Protein 1.9
MANGO-BERRY SALAD WITH HONEY LIME DRESSING
This is an amazingly simple salad with fresh, summer flavors and eye-popping color presentation. The lime juice in the honey-lime dressing nicely accentuates the mango and strawberries. I served this salad to our Memorial Day backyard barbeque guests and received many compliments. Enjoy!
Provided by MarthaStewartWanabe
Categories Mango
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large serving bowl, combine mango, strawberries and blueberries (do not add raspberries yet).
- In a small mixing bowl, whisk together honey, lime juice and mint. Drizzle over fruit.
- Cover bowl and refrigerate until ready to serve.
- Just before serving, toss fruit to evenly distribute juices. Then add raspberries to bowl atop the rest of the fruit (do not toss, as raspberries have a tendency to break up).
- Serve with a slotted spoon and enjoy!
Nutrition Facts : Calories 168.2, Fat 1.2, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 41.6, Fiber 10.1, Sugar 28.8, Protein 2.5
MANGO FRUIT SALAD
We eat a lot of fruit salad in the summer and this one sounds wonderful. Recipe source: local newspaper
Provided by ellie_
Categories Fruit
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl whisk together dressing ingredients (ginger - honey) and set aside.
- In a large salad bowl toss together the rest of the ingredients(mangoes - mint).
- Add dressing, toss.
Nutrition Facts : Calories 186.4, Fat 0.7, SaturatedFat 0.2, Sodium 4.1, Carbohydrate 48.3, Fiber 3.5, Sugar 42.4, Protein 1.9
MANGO, BLUEBERRY, AND GINGER FRUIT SALAD
Active time: 15 min Start to finish: 35 min
Categories Salad Berry Fruit Ginger Breakfast Brunch Dessert Quick & Easy Blueberry Mango Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 breakfast, brunch side-dish, or dessert servings
Number Of Ingredients 6
Steps:
- Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze 3 tablespoons juice from limes. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.
- Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.
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