WATERMELON AND MANGO WITH LIME
Active time: 25 min Start to finish: 45 min
1 (4-lb) piece watermelon (preferably seedless), rind and any seeds discarded
and fruit cut into 1-inch chunks
2 mangoes (1 3/4 lb total), peeled, pitted, and cut into 1-inch chunks
1 tablespoon fresh lime juice, or to taste
1 teaspoon finely grated fresh lime zest
1/2 teaspoon sugar, or to taste
Toss together all ingredients and chill, covered, stirring occasionally, 20
minutes.
Makes 6 servings.
MANGO IN GINGER-MINT SYRUP
This recipe can be prepared in 45 minutes or less but requires additional sitting
time.
a 2-inch piece fresh gingerroot
1 cup water
1/3 cup sugar
1/3 cup packed fresh mint leaves
1 firm-ripe mango (about 1 pound)
Garnish: fresh mint sprigs
Thinly slice gingerroot and in a saucepan bring to a boil with water and sugar.
Simmer mixture 5 minutes and remove pan from heat. Stir in mint and let steep
5 minutes. Pour syrup through a sieve into a bowl and cool completely.
Peel mango and thinly slice. Stir mango into syrup. Chill mixture 30 minutes.
Garnish mango with mint.
Serves 4.
TROPICAL FRUIT WITH RUM AND LIME
Look for ripe mangoes that are slightly soft to the touch. To evoke the tropics
even more, serve the fruit with coconut macaroons or macadamia nut cookies.
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
1/4 teaspoon grenadine syrup (optional)
1 ripe mango, peeled, pitted, sliced
1 ripe banana, peeled, thinly sliced on diagonal
2 lime wedges
Bring water and sugar to simmer in heavy small saucepan over medium heat, stirring
until sugar dissolves. Simmer syrup 1 minute. Remove from heat; mix in rum and
grenadine, if desired. Cover syrup and refrigerate until chilled. (Can be prepared
3 days ahead.)
Arrange mango and banana slices on 2 plates, dividing equally. Spoon syrup over
fruit. Squeeze 1 lime wedge over each and serve.
2 Servings; Can be doubled.
Wendy Burgess
Wilp Gybuu (Wolf house), Tofino
www.tofinobedandbreakfast.com