Blueberry Mango Ginger Salad Recipes

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.

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.

Steps:

• remove the zest from 1 lime in long strips.
• juice the limes to get 3 tbsp.
• in a small saucepan combine water, sugar and zest, stirring.
• bring to a boil and cook 2-3 minutes.
• remove from heat, add lime juice, let it stand for 20 minutes, remove zest.
• mix blueberries, mango and crystallized ginger in a bowl, stir in syrup, toss.

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.

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.

Steps:

• Combine dressing ingredients and pour it over salad.
• Serve on watercress, if desired.

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.