Tropical Fruit with Lime
Tropical Fruit with Lime
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 177 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 46 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 7 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 42 |
| vit C | 77 |
| folate | 10 |
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.
Ingredients
- 1/3 cup granulated sugar
- 3 tbsp water
- 1/2 tsp grated lime rind
- 1 tbsp lime juice
- 1/2 small cantaloupe
- 1 large mango
- 2 bananas
- 2 tsp chopped fresh mint, (optional)
Preparation
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.
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