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.
PAPAYA AND BLUEBERRY SALAD WITH GINGER-LIME DRESSING
Though blueberries aren't a tropical fruit, they go well with bright yellow or orange fruits from warm places. Papaya is high in potassium and contains enzymes that help break down proteins.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 5m
Yield Serves four to six
Number Of Ingredients 6
Steps:
- Mix together the lime juice, honey and ginger in a large bowl. Add the fruit and slivered mint leaves, and toss together. Serve, garnishing each bowl with a sprig of fresh mint.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 20 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
MANGO-BLUEBERRY COBBLER
This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors--and antioxidant powers--of cinnamon and ginger.
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine mangoes, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon and ginger; sprinkle over fruit and toss to coat. Spoon into a 11-in. x 7-in. baking dish coated with cooking spray., For topping, in a large bowl, combine flour, 3 tablespoons sugar, baking powder, ginger, 1/4 teaspoon cinnamon, baking soda and salt. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over topping., Bake at 35-° for 35-40 minutes or until fruit is bubbly and topping browned. Serve warm.
Nutrition Facts :
ANTIOXIDANT FRUIT SALAD
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.
- Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl.
- Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.
MANGO, BANANA AND BLUEBERRY SALAD
Healthy, delicious fruit in a simple tangy honey-ginger dressing. A nice change to 'regular' fruit salad.
Provided by KitchenCraftsnMore
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dressing ingredients and pour it over salad.
- Serve on watercress, if desired.
Nutrition Facts : Calories 155.8, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.9, Sodium 37.9, Carbohydrate 37.2, Fiber 4, Sugar 26.9, Protein 4
BLUEBERRY AND MANGO SALAD WITH TAHINI GINGER DRESSING
Pretty enough for company, this fresh fruit salad comes together in a snap.
Provided by Karielyn Tillman
Number Of Ingredients 10
Steps:
- Directions
- Prepare the dressing: add all ingredients for the dressing to a small bowl and whisk until everything is well combined. Adjust sweetener to your preference and adjust the water to get the consistency you prefer.
- Add 2 handfuls of spring salad mix to each plate and sprinkle ¼ of the blueberries, ¼ of the diced mango and ¼ of the pecans over the top.
- Drizzle the Tahini Ginger Dressing over the top, dividing it equally between the 4 salads.
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EASY MANGO BLUEBERRY CRUMBLE (CRISP) - CAFE DELITES
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4/5 (2)Estimated Reading Time 3 minsServings 8Calories 211 per serving
- Preheat oven to 350˚F | 175°C. Place berries and mango slices in an 8-inch baking dish. Add the flour, sugar and vanilla; mix through to evenly coat.
- In another medium bowl, combine the oats, flour (or almond meal), coconut (if using), honey, butter, sugar and salt together. Mix well.
- Top with the oat mixture evenly covering the fruit. Bake for 35-40 minutes, or until the fruit starts to bubble and the crumble is golden and crisp. Serve immediately with ice cream, frozen yogurt, or plain.
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From andreasrecipes.com
Reviews 11Servings 4Cuisine AmericanCategory Salad
- SIMPLE SYRUP: Mix the sugar and water in the sauce pan and bring to a boil. The sugar should dissolve completely. Transfer 1/4 cup of the hot syrup to a heat proof bowl and allow the remaining syrup to cool in the saucepan. (Makes about 12 ounces and will keep for up to 1 month in the refrigerator. I have some in the refrigerator all the time for cocktails.)
- Add the sliced ginger root to the hot 1/4 cup of syrup, allow it to steep for 10 to 15 minutes, then remove the ginger slices. Let the syrup cool to room temperature, then chill.
- Add the rice vinegar to the syrup and stir well. Toss the mango chunks and blueberries together in the serving bowl, then drizzle the ginger vinaigrette over the fruit. Gently toss again and put in the refrigerator to chill for about 30 minutes. Serve.
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- Remove the pan from the heat and add the lime zest, ginger, and lemon juice. Let the mixture sit and steep for 5 minutes.
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