Cantaloupe, Plums and Blueberries with Mint
Recipe from Cook’s Illustrated, July & August 2007
Be creative - this recipe would be fantastic using almost any summer fruits. Try apricots instead of cantaloupe, or perhaps basil in place of mint!
(serves 4-6)
4 teaspoons sugar
1-2 Tablespoons minced mint leaves
1/4 teaspoon vanilla extract
1/2 medium cantaloupe, rinds and seeds removed, cut into 1/2-inch pieces (3 cups)
2 red or back plums, pitted and cut into 1/2-inch pieces (2 cups)
8 ounces blueberries
1-2 Tablespoons lime juice (from 1 lime)
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 room temperature, stirring occasionally, until fruit releases juices - about 15-30 minutes. Stir in lime juice to taste and serve.
Be creative - this recipe would be fantastic using almost any summer fruits. Try apricots instead of cantaloupe, or perhaps basil in place of mint!
(serves 4-6)
4 teaspoons sugar
1-2 Tablespoons minced mint leaves
1/4 teaspoon vanilla extract
1/2 medium cantaloupe, rinds and seeds removed, cut into 1/2-inch pieces (3 cups)
2 red or back plums, pitted and cut into 1/2-inch pieces (2 cups)
8 ounces blueberries
1-2 Tablespoons lime juice (from 1 lime)
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 room temperature, stirring occasionally, until fruit releases juices - about 15-30 minutes. Stir in lime juice to taste and serve.
Labels: blueberries, cantaloupe, mint, plum
0 Comments:
Post a Comment
<< Home