Ginger syrup and toasted coconut accent this refreshing fruit combo. Feel free to vary the fruit to suit your brunch crowd.
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.
Katie Taylor of Thornhill, Ont., was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.
