Cantaloupe Plums And Cherries With Mint And Vanilla Recipes

CANTALOUPE, PLUMS, AND CHERRIES WITH MINT AND VANILLA

Cantaloupe, Plums, and Cherries With Mint and Vanilla image

Blueberries can be substituted for cherries. Because riper fruits require more acid to balance their sweetness, the lime juice should be added to taste. Start with 1 tablespoon, then add 1 teaspoon at a time as necessary. Adapted from America's Test Kitchen. Posted for Summer '09 Comfort Cafe. Cook time is standing time.

Provided by TxGriffLover

Categories Cherries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 teaspoons sugar
1 -2 tablespoon fresh mint leaves, minced
1/4 teaspoon vanilla extract
1/2 cantaloupe, rind and seeds removed, cut into 1/2-inch pieces (about 3 cups)
2 red plums, pitted and cut into 1/2-inch pieces (about 2 cups-can also use black plums)
8 ounces fresh cherries, pitted and halved (about 2 cups)
1 -2 tablespoon fresh lime juice

Steps:

Combine sugar and mint in a large bowl. Using a rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined.
Let stand at room temperature, stirring occasionally, until fruit releases it's juices, 15 to 30 minutes. Stir in lime juice to taste and serve.

Nutrition Facts : Calories 92.8, Fat 0.3, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 23.1, Fiber 2.3, Sugar 20.3, Protein 1.4

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER

Cantaloupe Salad with Lime, Mint, and Ginger image

Provided by Charlotte Fekete

Categories Salad Fruit Ginger Breakfast Brunch Side Low Fat Quick & Easy Low Cal Lime Cantaloupe Mint Summer Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Steps:

Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

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