Sunday, April 28, 2013

Ginger-and-Lemon Fruit Salad
If you can't find ripe mangoes, use refrigerated mango slices found in the produce section of your supermarket.

Yield: Makes 16 servings (serving size: 1 cup)
Prep time:20 Minutes
2 large Gala or Fuji apples
2 large mangoes, peeled
2 large red Bartlett pears
2 large navel oranges, peeled
1 fresh pineapple, peeled and cored
1/4 cup fresh lemon juice
2 tablespoons honey
2 teaspoons finely grated fresh ginger
Cut first 5 ingredients into bite-size pieces; place in a large bowl. Whisk together lemon juice, honey, and ginger. Drizzle over fruit mixture, tossing to coat. Cover and chill until ready to serve.

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