LIME GINGER HONEYDEW
A light refreshing mixture to serve for breakfast or as a summery dessert. I use Splenda as I cannot digest sugar, but you can use sugar in its place if you wish. I haven't used ginger powder in place of fresh ginger. If you do, let me know the results!
Provided by Krsi Sue
Categories Breakfast
Time 15m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine splenda or sugar with water in a small pan and bring to a quick boil.
- Remove from heat and stir to melt the sugar.
- Cool for 4 minutes in the refrigerator.
- Add zest, lime juice and ginger into the sugar mixture.
- Put melon in large bowl and pour sauce over the melon, stirring gently to mix.
- Return to refrigerator until ready to serve.
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
HONEYDEW SALAD WITH LIME DRESSING
Green is my favorite color, and this refreshing salad with grapes, cucumber and kiwi is green to the max. If you want more, add green apples and pears. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- For dressing, in a small bowl, whisk lime juice, honey and mint until blended. Place fruit and cucumber in a large bowl; add dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
LIME & GINGER DRIZZLE CAKE
The combination of lime and ginger gives the classic drizzle cake a modern twist
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
- Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
- Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown - a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
- Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.
Nutrition Facts : Calories 487 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.74 milligram of sodium
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
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- In a small saucepan stir together 1 cup water, the sugar, ginger, and lime zest over medium until the sugar dissolves. Let stand, covered, 30 minutes. Pour through a fine-mesh sieve into a bowl.
- Use a melon baller to remove fruit from half the melon. Add to syrup; stir to coat. Chill, covered, 1 hour.
- Meanwhile, remove rind from remaining melon half; cut melon into small chunks. Puree in a blender until smooth. Transfer to a 2-quart pitcher. Cover; chill 2 hours or until ready to serve.
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