Honeydew, Blueberry and Mango Salad with Lime-Ginger Reduction

This salad recipe, Honeydew, Blueberry and Mango Salad with Lime-Ginger Reduction, leans on grated lime zest from 4 limes, fresh lime juice and granulated sugar. It makes 6 cups and takes about 35 minutes.

• Yield 6 cups
• Ready in 35 minutes
• Prep 15 minutes
• Cook 20 minutes

Ingredients

• 1 tablespoon grated lime zest from 4 limes (zest limes before juicing)
• 1 cup fresh lime juice (from the 4 grated limes and an additional 3-4 limes as needed)
• 1/4 cup granulated sugar
• Pinch table salt
• 1-inch piece fresh ginger (peeled and minced (about 1 tablespoon))
• 1 tablespoon fresh lemon juice
• 1/2 small honeydew melon (seeds and rinds removed, cut into 1-inch pieces (about 2 cups))
• 2 mangoes (peeled, pitted and cut into 1/2-inch pieces (about 2 cups))
• 1 pint fresh blueberries

Instructions

1. In a small, heavy-bottomed non-reactive saucepan, simmer the lime juice, sugar, and salt medium-high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes.
2. Remove the pan from the heat and add the lime zest, ginger, and lemon juice. Let the mixture sit and steep for 5 minutes.
3. Strain the syrup through a fine mesh strainer.
4. Combine the honeydew, mangoes and blueberries in a medium bowl; pour the warm dressing over and toss.
5. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.

Dress it just before it goes to the table so the leaves stay crisp.