Name: Tangy Ginger-mint Fruit Cocktails
Prep time: 30 min
Total time: 6 h
Yield: 8
Cuisine: American
Ingredients: 1 medium Cantaloupe - About 3 cups of balls; 1/2 medium Honeydew melon - about 1 1/2 cups; 1/2 pound Grapes - Green and red; 1/2 cup Lime juice - Fresh squeezed; 2 teaspoons Lime zest - grated; 1/4 cup Honey - or Agave necter; 1/2 cup Mint - leaves & stems, finely diced; 1/2 cup Candied ginger root -- - finely diced; -- Add Later --; 2 medium Bananas - sliced just before serving; 1 bunch Mint leaves - for garnish; 2 tablespoons Candied ginger root - in chunks, for garnish

by promfh

Fresh summer fruits in a tangy-spicy syrup. Light and refreshing as a side dish, palate cleanser, or dessert

INGREDIENTS

1 medium Cantaloupe ; - About 3 cups of balls
1/2 medium Honeydew melon ; - about 1 1/2 cups
1/2 pound Grapes ; - Green and red
1/2 cup Lime juice ; - Fresh squeezed
2 teaspoons Lime zest ; - grated
1/4 cup Honey ; - or Agave necter
1/2 cup Mint ; - leaves & stems, finely diced
1/2 cup Candied ginger root -- ; - finely diced
-- Add Later --
2 medium Bananas ; - sliced just before serving
1 bunch Mint leaves ; - for garnish
2 tablespoons Candied ginger root ; - in chunks, for garnish

Servings

INSTRUCTIONS

Prepare all fruit - except bananas - by washing, peeling, and slicing into bite-size pieces. Melons may be scooped out with a melon baller, if desired. Combine fruit in a large ceramic bowl.

Mix lime juice, zest, honey, mint, and ginger together. Pour over fruit, toss, and marinate for at least six hours, chilled.

Add banana slices just prior to serving and garnish each with a mint sprig and small piece of candied ginger. If desidred you can lightly dust the banana slices with some cinnamon to highlight the appearance.

Serve chilled or at room temperature.

NOTE: There is certainly a lot of room for variations. Use whatever fresh fruits are currently in season and availablr in your local market.

Adapted from Cuisine at Home, August 2010 edition.

NOTES

I served these alongside hardy steak sandwiches. The light fruit and spice flavors balanced the savory sandwiches perfectly.

Alert editor

Tangy Ginger-mint Fruit Cocktails

1 medium Cantaloupe - About 3 cups of balls
1/2 medium Honeydew melon - about 1 1/2 cups
1/2 pound Grapes - Green and red 
1/2 cup Lime juice - Fresh squeezed
2 teaspoons Lime zest - grated
1/4 cup Honey - or Agave necter
1/2 cup Mint - leaves & stems, finely diced
1/2 cup Candied ginger root -- - finely diced
  -- Add Later -- 
2 medium Bananas - sliced just before serving
1 bunch Mint leaves - for garnish
2 tablespoons Candied ginger root - in chunks, for garnish

Prepare all fruit - except bananas - by washing, peeling, and slicing  into bite-size pieces. Melons may be scooped out with a melon baller, if  desired. Combine fruit in a large ceramic bowl.

Mix lime juice, zest,  honey, mint,  and ginger together. Pour over fruit, toss, and marinate for at  least six hours, chilled.

Add banana slices just prior to serving and garnish each with a mint sprig and small piece of candied ginger.   If desidred you can lightly dust the banana slices with some cinnamon to highlight the appearance.

Serve chilled or at room temperature.

NOTE: There is certainly a lot of room for variations. Use whatever fresh fruits are currently in season and availablr in your local market.

Adapted from Cuisine at Home, August 2010 edition.

Add photo

Served in a martini glass
promfh

Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: 8 Servings

Calories: 92
Calories from Fat: 4 (4%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 14.6mg		1 %
Potassium 397.9mg		10 %
Total Carbohydrate 23.5g		7 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 21.3g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 92

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