WCLV RecipesWCLV 104.9 FM Presents "Bev's Kitchen"WCLV is presenting a new feature on food and cooking with Bev Shaffer, Cooking
School Director for Mustard Seed Market and Café and food writer for
the Plain Dealer. |
- Honeydew, Mango & Raspberry Summer Fruit Salad
- Ingredients:
- 4 teaspoons granulated sugar
- 2 teaspoons freshly grated lime zest
- 3 cups honeydew melon, cut into 1/2 inch pieces
- 1 1/2 cups mango, cut into ½ inch pieces
- 1 to 2 teaspoons grated fresh ginger
- 1 cup fresh red raspberries
- 1 Tablespoon fresh lime juice
Combine the sugar and zest in a large bowl. Using a spatula, press mixture into side of bowl until sugar becomes damp. Gently toss the melon, mango and ginger with the sugar mixture until combined. Let stand at room temperature, stirring occasionally, until fruit releases its juices, about 15 to 30 minutes.
Gently stir in raspberries and lime juice. Serves 4+.