Sliced Fruit With Sugared Lime Zest Recipes

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SLICED FRUIT WITH SUGARED LIME ZEST



Sliced Fruit with Sugared Lime Zest image

A little sugar and grated lime zest transform sliced mango, papaya, and green apple into a refreshingly simple dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 6

2 limes
1/4 cup sugar
1/8 teaspoon salt
1 Granny Smith apple
1 mango
1 medium papaya

Steps:

  • Grate zest from limes. Squeeze 2 teaspoons juice from one of the zested limes into a bowl. Process lime zest, sugar, and salt in a food processor until zest is coarsely ground.
  • Core apple, then cut in half and slice thinly. Add to lime juice, and toss. Peel mango; cut flesh away from pit, and slice thinly. Halve papaya, remove seeds, and slice thinly.
  • Arrange apple, mango, and papaya on a serving platter or plates. Sprinkle with some of the sugared lime zest, and serve remaining zest mixture on the side.

LIME GRANITA AND CANDIED LIME ZEST



Lime Granita and Candied Lime Zest image

Provided by Food Network

Time 4h

Number Of Ingredients 7

1 cup of freshly squeezed lime juice
1 cup sugar
2 cups of water
Candied lime zest, recipe follows
5 limes zested
1 cups water
1/2 cup sugar

Steps:

  • Put all ingredients except lime zest in a pot and bring to a boil. Strain and pour into shallow pan. Place in freezer and every twenty minutes stir with a fork until ice crystals form and it is nice and fluffy. Candied lime zest: Cover the zest with cold water and bring to a boil. Strain zest and repeat process 3 times. After the fourth time add 1 cup water and 1/2 cup sugar and cook slowly until zest is soft. Remove zest to parchment paper and cool. Use as a garnish for the granita.

CANDIED LIME SLICES



Candied Lime Slices image

Right after joining RZ, I tried & was not able to find a recipe for candied limes, but Chef Neta kindly helped me find this 1 at the Food Network website. Twice since then questions have come up about candied limes, so I thot I would post the recipe. I modified the prep slightly to make it easier & more clear. I use the slices mainly to garnish lime-based beverages, desserts or baked goods, but also cut in sml pieces to add color & flavor to trail mix or add as a sml item to add variety & color to gift baskets. There are prob many more uses that have not occurred to me. Time does not include the drying time.

Provided by twissis

Categories     Lime

Time 25m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 4

2 large limes or 3 small limes
1 cup sugar
2 tablespoons sugar
1 cup water

Steps:

  • Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.
  • In the same pot, combine water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
  • Drain & spread out on a cooling rack to dry for at least 1 hour.
  • Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
  • Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.

HOW TO MAKE LEMON / LIME / ORANGE ZEST



How to Make Lemon / Lime / Orange Zest image

Does running your fruit over a box grater / hand grater not work? Here is a handy post on how to zest citrus fruits using your handheld kitchen appliances since the by-hand way is so time consuming! I keep a jar of dried orange zest around but I like fresh lemon/lime zest sometimes.

Provided by the80srule

Categories     Lemon

Time 5m

Yield 4 teaspoons, 2 serving(s)

Number Of Ingredients 4

1 lemon
1/2 teaspoon sugar
1 lime
1/2 teaspoon sugar

Steps:

  • You will need a vegetable/potato peeler plus a mini food chopper or spice grinder for this. Blenders also work.
  • Wash your fruit, then make sure it is perfectly dry.
  • Run the peeler down the lemon/lime and make about 8 strips.
  • Cut the strips in half.
  • Put the strips in the chopper/grinder with the sugar and then pulse in the chopper until very fine. If using a blender, use the Liquefy setting for about 15-20 seconds.
  • It's ready to be used in your recipe now!
  • Got dried zest such as dried orange peel, etc? If you're like me and prefer the convenience of dried, here's how to make it close to fresh-- hydrate it with 3 parts water to 1 part peel. and let it stand for 15 minutes prior to using. I think powdered lemon rind works like regular zest and doesn't require rehydration.
  • Please note-- rehydration DOUBLES the dry amount! For instance, if you hydrate 1 Tbsp zest with 3 Tbsp water, you will get 2 Tbsp "freshened" zest.

SUGARED LEMON ZEST



Sugared Lemon Zest image

Use this to garnish our Layered Fruitcake with Creme Fraiche Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

4 lemons
1 cup granulated sugar
2 cups fine sanding sugar (or substitute granulated sugar)

Steps:

  • Using a paring knife, remove zest from lemons in wide strips. Trim away white pith from underside of zest. Slice zest into 1/4- to 1/8-inch-thick strips, each about 2 inches long.
  • Place zest in a saucepan, and add enough water to cover. Bring to a boil, and then strain, reserving zest. Repeat boiling and straining two more times.
  • Return zest to pan, and add granulated sugar and 1 cup water. Bring to a boil. Reduce heat, and simmer until zest is almost translucent, 15 to 20 minutes. Strain, gently shaking zest to remove as much syrup as possible.
  • Place sanding sugar in a medium bowl. Toss zest in sugar to coat. Shake off excess sugar, and carefully transfer zest to a wire rack to dry for 5 minutes. Shake off any remaining excess sugar, and continue to dry on rack for 25 minutes more.

ICED COCONUT & LIME SLICE WITH SUMMER FRUIT



Iced coconut & lime slice with summer fruit image

This no-cook dessert is served straight from the freezer, for a true taste of summer indulgence

Provided by Barney Desmazery

Categories     Dessert, Dinner

Time 5h

Number Of Ingredients 7

300ml double cream
85g golden caster sugar
250ml coconut cream
zest and juice 1 lime
800g mixed red fruit (we used strawberries, raspberries and redcurrants)
2 tbsp golden caster sugar
juice 1 lime

Steps:

  • Line a 900g loaf tin with enough cling film to allow you to wrap the sides over the top of the tin later on. Whisk cream with the sugar until it holds peaks. Whisk in coconut cream and the lime juice and zest until it holds its shape again. Tip into tin and smooth the top, wrap the cling film back over and place in the freezer for at least 4 hrs but preferably overnight. Can be made up to 2 weeks ahead.
  • Before serving, toss all the fruit with the sugar and the lime and set aside. When ready to serve, take the slice out of the freezer (don't take it out sooner as you would with most other frozen desserts). Unmould the slice onto a long, chilled platter, then use a knife dipped in very hot water to cut thick portions. Serve on chilled serving plates with the fruit spooned around.

Nutrition Facts : Calories 257 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

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