Tested till perfect Tropical Fruit with Lime
Tropical Fruit with Lime
Photography by Matthew Kimura

Tropical Fruit with Lime

A toss of fruit in a lime syrup cools off a flavourful Thai meal. If mangoes are unavailable, substitute two peeled and cubed peaches or nectarines.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/3 cup 1/3cupgranulated sugar
  • 3 tbsp 3tbspwater
  • 1/2 tsp 1/2tspgrated lime rind
  • 1 tbsp 1tbsplime juice
  • 1/2 1/2small cantaloupecantaloupes
  • 1 1large mangomangoes
  • 2 2bananabananas
  • 2 tsp 2tspchopped fresh mint, (optional)
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In small saucepan, cook sugar with water over medium heat, stirring, until sugar is dissolved. Remove from heat; stir in lime rind and juice. Let cool. (Syrup can be refrigerated in airtight container for up to 1 day; rewarm until fluid, then let cool to room temperature.)

Peel, seed and cube cantaloupe; place in bowl. Cut off 2 opposite sides of mango as close to pit as possible. Cut grid pattern of 1/2-inch (1 cm) cubes in flesh of each side down to (but not through) skin; turn inside out. Cut off cubes; add to bowl. Cut remaining mango away from pit; cube and add to bowl. (Fruit can be prepared to this point, covered and refrigerated for up to 4 hours.)

Peel and cut bananas into 1/2-inch (1 cm) thick slices; add to bowl. Add reserved syrup, and mint (if using); toss gently to combine. Serve immediately.

Nutritional Information Per serving: about

cal 177 pro 1g total fat 1g sat. fat 0
carb 46g fibre 3g chol 0mg sodium 7mg

% RDI:

calcium 1 iron 3 vit A 42 vit C 77
folate 10
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