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Honeydew, Blueberry and Mango Salad with Lime-Ginger Reduction

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 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
  • ¼ cup granulated sugar
  • Pinch table salt
  • 1-inch piece fresh ginger, peeled and minced (about 1 tablespoon)
  • 1 tablespoon fresh lemon juice
  • ½ 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 

  • 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.
  • Remove the pan from the heat and add the lime zest, ginger, and lemon juice. Let the mixture sit and steep for 5 minutes.
  • Strain the syrup through a fine mesh strainer.
  • Combine the honeydew, mangoes and blueberries in a medium bowl; pour the warm dressing over and toss.
  • Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.