Best 3 Fruit Salad With Blackberry And Ginger Lime Syrup Recipes
Indulge in a refreshing symphony of flavors with this vibrant fruit salad, where the sweet tang of blackberries harmonizes with the invigorating zest of ginger and lime. Drizzled with a delectable syrup that elevates the natural flavors of the fruit, this salad promises a delightful treat for your taste buds. The recipe also includes variations to cater to different dietary preferences, including a vegan option that substitutes honey with maple syrup. Additionally, a zesty orange-flavored syrup is introduced as an alternative for those who prefer a citrusy twist. With step-by-step instructions and a captivating photograph, this recipe entices you to embark on a culinary journey that will tantalize your senses and leave you craving more.
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GINGER-LIME FRUIT SALAD
Just a little lime and ginger help to macerate the fresh fruits so they can release their juices. Grapes, diced nectarines, or blackberries would also be delicious.
Provided by Paige Grandjean
Time 5m
Yield Serves 4 (serving size: about 2/3 cup)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl; let stand 5 minutes before serving.
Nutrition Facts : Calories 49, Carbohydrate 12 g, Cholesterol 0.0 mg, Fat 0.3 g, Fiber 2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 1 mg, Sugar 9
FRUIT SALAD WITH HONEY GINGER LIME DRESSING
An attractive treat for any gathering. The salad makes a lot, is delicious, and beautiful to boot! Fabulous for all the great summer fruits.
Provided by Battle in Seattle
Categories Salad Dressings
Time 20m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- All fruit should be washed and dried before being ready for the salad.
- Cut skin from pineapple, so no brown spots are left. Cut peeled fruit into quarters lengthwise, cut off core, then dice each quarter into approximate one-inch chunks. Place in large bowl.
- Peel and remove seeds from the cantaloupe, then cut into one-inch cubes. Place in bowl with pineapple.
- Halve or quarter strawberries, depending on size, and add to bowl.
- Slice each nectarine into about 10-12 slices, then gently pull each slice away from pit and add them to the bowl.
- Cut the ends off of kiwi fruits, then insert a small spoon just under peel of each, and slide it around the fruit, just under the peel, until the peel is separated from the fruit. Cut each peeled kiwi in half lengthwise, then each half into four or five slices. Add to the rest of fruit.
- Add blueberries and blackberries to the rest of fruit. Prepare dressing (below).
- In a small bowl (I actually prefer a mason jar to shake the ingredients together in), mix together honey, lime juice and zest, ginger (I use a microplane to grate it fine), and poppy seeds. Whisk well, then pour over fruit and toss gently to coat.
- (You can prepare this salad up to a day ahead of time, but keep the different kinds of fruit separated from each other just until serving, or the colors will bleed. It tastes best at room temperature. The dressing actually tastes better made a day in advance anyway).
- TIPS ON FINDING RIPE FRUIT: For pineapple, the skin should be slightly yellow, firm to the touch but not hard--will give a little. And, when a leaf near the top of the fruit is tugged gently, it should easily remove from the fruit. For cantaloupe, it should be firm but give slightly, a bit yellowish on the rind--those "veins" are a good sign--it means they were left long enough on the ground to ripen properly. And, if you poke a fingernail in the top "dime" spot, you should be able to smell the fruit. If you can't smell anything, it's not ripe. Strawberries should be shiny and fragrant. Nectarines should have a slight give and be fragrant. Blueberries and blackberries should be firm and deeply colored. Kiwi fruit should be firm, but not rock hard--must have a very slight "give".
Nutrition Facts : Calories 131.9, Fat 0.7, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 33.3, Fiber 4.1, Sugar 26.6, Protein 1.9
FRUIT SALAD WITH GINGER SYRUP
Categories Salad Fruit Ginger Breakfast Brunch Dessert Quick & Easy Mint Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Make syrup:
- Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
- Make fruit salad:
- Toss fruit and mint with 1/4 cup syrup, or to taste.
Tips:
- Choose ripe, flavorful fruit. This will ensure that your salad is bursting with flavor. If you can, buy organic fruit whenever possible.
- Use a variety of fruits. This will add visual interest and flavor to your salad. Some good options include blackberries, blueberries, strawberries, raspberries, and grapes.
- Make sure the fruit is clean. Rinse the fruit thoroughly before cutting it up.
- Cut the fruit into bite-sized pieces. This will make it easier to eat and will help the fruit absorb the ginger-lime syrup.
- Make the ginger-lime syrup ahead of time. This will give the flavors time to meld and develop.
- Chill the fruit salad before serving. This will help the flavors to come together and will make the salad more refreshing.
- Garnish the fruit salad with fresh mint or basil. This will add a pop of color and flavor.
Conclusion:
This fruit salad with blackberry and ginger-lime syrup is a delicious and refreshing summer dish. It's perfect for a party or potluck, or for a simple weeknight meal. The combination of sweet fruit, tangy syrup, and fresh herbs is sure to please everyone at the table.
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