Lime-Ginger Fruit Cup "Use your favorite seasonal fruit for this salad. For a pretty presentation, use different colors, shapes and textures. This flavorful salad is also excellent served over ice cream or angel food cake."
FOR THE LIME-GINGER MIXTURE: 3/4 cup sugar 1 tablespoon cornstarch 3/4 cup water 1 1/2 teaspoons grated lime peel 3 tablespoons fresh lime juice 1 teaspoon grated gingerroot* FOR THE FRUIT: 4 medium oranges, peeled, sectioned 3 medium bananas, sliced 1 cup halved fresh strawberries 1 cup seedless green or red grapes, halved In small saucepan, combine sugar and cornstarch; mix well. Stir in water. Bring to a boil over medium-high heat, stirring constantly. Cook until thickened, stirring constantly. Stir in lime peel, lime juice and gingerroot; set aside. In large bowl, combine oranges, bananas, strawberries and grapes; toss gently to mix. Pour lime mixture over fruit; toss gently. Serve immediately, or cover and refrigerate until serving time. *Ingredient Info: Wrap gingerroot in plastic wrap and store it in the refrigerator vegetable crispier for up to one week. Or place gingerroot in a small freezer bag and freeze it for several months. There's no need to thaw frozen gingerroot before use; simply peel the skin off a small section and grate the exposed root. Makes 8 servings (3/4 cup each) Source: Pillsbury Classics, Recipes with Crescents, Biscuits and More!, April 2002 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
