HONEYDEW SALAD WITH GINGER DRESSING AND PEANUTS
This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.
Provided by Anna Stockwell
Categories Bon Appétit Summer Salad Melon Honeydew Ginger Cucumber Avocado Peanut Wheat/Gluten-Free Mint
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
- Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.
HONEYDEW COMPOTE
A delightful syrup for a fresh-tasting fruit dessert. Garnished with a slice or two of prosciutto or Bayonne ham, this dish makes a nice appetizer. (Eating Well, Summer 2002)
Provided by Enduring Gastronomy
Categories Dessert
Time 1h45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
- Bring to a boil.
- Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
- Let cool to room temperature, about 25 minutes.
- Strain syrup into a large bowl. Use a spoon to press on solids to extract maximum flavor.
- Add melons and toss to coat.
- Cover and refrigerate for at least 1 hour.
- Sprinkle with mint and granish with fig slices.
Nutrition Facts : Calories 135.1, Fat 0.4, SaturatedFat 0.1, Sodium 47.2, Carbohydrate 34.7, Fiber 2.7, Sugar 30.2, Protein 1.6
WINTER FRUIT COMPOTE WITH GINGER
Categories Fruit Ginger Dessert Side No-Cook Cranberry Grapefruit Orange Pineapple Winter Vegan Grape Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the juice. Reserve 1 large piece of the preserved ginger and in a blender or food processor purée the remaining ginger with the syrup and the reserved orange juice. In a deep 2-quart glass serving dish arrange half the cranberries, drizzle them with about 1/2 cup of the ginger mixture, and top them with the grapes. Drizzle the grapes with about 1/2 cup of the remaining ginger mixture, top them with the grapefruit, and drizzle the grapefruit with about 1/2 cup of the remaining ginger mixture. Top the grapefruit with the pineapple, drizzle it with the remaining ginger mixture, and arrange the remaining cranberries on top. Arrange the orange sections over the cranberries, chill the compote, covered, for at least 2 hours or overnight, and serve it garnished with the reserved ginger, cut into julienne strips.
RHUBARB-STRAWBERRY COMPOTE WITH GINGER AND LIME
Now that rhubarb season is here this is a wonderful way to use some of it uip. I think I found this in an older Bon Appetit - Enjoy. This makes a lot and can be halved.
Provided by waynejohn1234
Categories Breakfast
Time 23m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Place 1-1/2 lbs. of strawberries and rhubarb in med. sized heavy saucepan.
- Add sugar, ginger, lime juice and peel.
- Cook over high heat until sugar dissolves, stirring often.
- Boil 4 minutes, stirring often.
- Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes.
- Remove from heat and stir in remaining strawberries.
- Cool.
- Chill until very cold.
- Great served for breakfast with some yoghurt or for dessert over pound cake.
Nutrition Facts : Calories 194.2, Fat 0.7, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 48.3, Fiber 5.3, Sugar 39.5, Protein 2
STRAWBERRY-RHUBARB COMPOTE WITH GINGER AND LIME
Categories Sauce Ginger Dessert Quick & Easy Strawberry Lime Vegan Rhubarb Simmer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- Place 1 1/2 pounds strawberries and rhubarb in medium pot. Mix in sugar, ginger, lime juice, and peel. Cook over high heat until sugar dissolves, stirring often. Boil 4 minutes, stirring often. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining strawberries. Cool. Chill until cold, at least 1 hour and up to 1 day.
MELON COMPOTE
Categories Fruit Dessert Quick & Easy Low Sodium Melon Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.
LIME HONEY FRUIT COMPOTE
From Home Food Dehydrating by Jay and Shirley Bills. I haven't tried it yet, but I think it sounds yummy. Cooking time is actually sitting-in-the-fridge time.
Provided by mliss29
Categories Dessert
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine lime zest and lime juice.
- Drop grated apple immediately into the lime juice.
- Add honey, raisins, prunes, and dates; mix well; and chill 12-24 hours for flavors to blend.
- Just before serving, mix in the pecans or walnuts.
- May serve with cream.
Nutrition Facts : Calories 344.9, Fat 5.4, SaturatedFat 0.5, Sodium 4.5, Carbohydrate 80.7, Fiber 8.2, Sugar 63, Protein 2.5
HONEYDEW COMPOTE WITH LIME, GINGER & A HINT OF SERRANO
Infusing lime juice with hot pepper, lime zest and ginger makes a delightful syrup for a fresh-tasting fruit dessert. Garnished with a slice or two of good proscutto or Bayonne ham, this dish makes a nice appetizer. From Eating Well.
Provided by Bev I Am
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
- Bring to a boil.
- Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
- Let cool to room temperature, about 25 minutes.
- Strain syrup into a large bowl, pressing on solids to extract maximum flavor.
- Add melon and toss to coat.
- Cover for at least 1 hour.
- Sprinkle with mint and garnish with fig slices.
- Makes 6 servings, 1 cup each.
Nutrition Facts : Calories 153.6, Fat 0.4, SaturatedFat 0.1, Sodium 47.5, Carbohydrate 39.5, Fiber 2.7, Sugar 34.9, Protein 1.6
LIME GINGER HONEYDEW
A light refreshing mixture to serve for breakfast or as a summery dessert. I use Splenda as I cannot digest sugar, but you can use sugar in its place if you wish. I haven't used ginger powder in place of fresh ginger. If you do, let me know the results!
Provided by Krsi Sue
Categories Breakfast
Time 15m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine splenda or sugar with water in a small pan and bring to a quick boil.
- Remove from heat and stir to melt the sugar.
- Cool for 4 minutes in the refrigerator.
- Add zest, lime juice and ginger into the sugar mixture.
- Put melon in large bowl and pour sauce over the melon, stirring gently to mix.
- Return to refrigerator until ready to serve.
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