FRESH FRUIT AND VEGETABLE SALAD WITH CHILE AND LIME
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the jicama and cut into matchstick-size pieces. You should have about 1 cup. Peel alternating strips from the cucumber, then halve and slice one half into thin slices. Store the other half for another use. Halve the cantaloupe, discard the seeds and scoop out 1 cup melon balls. Reserve the rest for another use. Trim the peel from the pineapple and halve. Reserve half for another use. Halve the remaining half, remove the core, and thinly slice. Peel the mango, cut off the cheeks, and thinly slice.
- Combine the prepped fruit in a bowl with the raspberries. Add the honey, lime juice, zest, some salt and chile powder to taste.
- Cover and marinate in the refrigerator for at least 30 minutes before serving.
CHILI-LIME FRUIT SALAD
Steps:
- Toss the pepitas with the olive oil, 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. Add to a small skillet and heat over medium heat, stirring frequently, until toasted and turning brown in some spots, 5 to 7 minutes.
- Use a melon baller to scoop the watermelon, honeydew and cantaloupe into a large bowl. Mix the lime zest and juice, honey, remaining 1/2 teaspoon chili powder and 1/4 teaspoon salt in a medium bowl. Pour the dressing over the melon and toss until well coated. Fold in the pepitas and serve immediately.
FRUIT WITH LIME AND CHILES
Submitted for Zaar World Tour 2005. Fruiterias, Mexican fruit stands, serve fruit spiked with chile powder, lime and salt to enhance the flavors. Adding additional sugar or sugar substitute is up to you, according to taste or to how ripe the fruit is. Any fruit would work well in this, but I've mentioned the ones listed in the recipe. From a special issue of Saveur, The Best of Tex-Mex. I have not tried this yet.
Provided by Kumquat the Cats fr
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Divide fruit between 2 cups or bowls, squeeze juice from lime over fruit and sprinkle with salt and chile powder to taste and toss lightly.
GRILLED FRUIT SKEWERS WITH CHILI AND LIME
Steps:
- Soak 18 wooden skewers in water 20 minutes. Thread the watermelon, pineapple and mango cubes on the skewers. Put the skewers in a large zip-top plastic bag, being careful not to puncture the bag; add the lime juice, seal and toss gently to incorporate. Refrigerate at least 30 minutes or until ready to use.
- Preheat a grill or grill pan to medium high. Remove the skewers from the bag and place on a baking sheet. Brush the fruit with vegetable oil and place the skewers on the grill. Grill, turning once, until marks appear, 6 to 8 minutes. Transfer to a serving platter.
- Combine the lime zest, chili powder and 1 teaspoon salt in a small bowl. Sprinkle the seasoning over the grilled fruit.
CHILI LIME FRUIT SALAD
Provided by Valerie Bertinelli
Categories dessert
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Add all the cut fruit to a large serving bowl. Add the lime zest, juice, and chili powder to a small bowl and whisk to combine. Pour the chili-lime mixture over the fruit and toss to combine. Serve immediately or refrigerate until ready to serve.
POMELO SALAD WITH PEANUTS, MINT, AND CHILE
It may take some effort to peel pomelo, but I love the mildly sweet flesh. It's so much better than grapefruit, in my opinion! I was inspired to try it in a Thai-style salad that was a little sweet and a little sour with hints of spice and funk. Enjoy!
Provided by LauraF
Categories Salad Fruit Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
- Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
- Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
- Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 41.7 g, Fat 8.1 g, Fiber 4.8 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 623.8 mg, Sugar 8 g
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