Om, nom, nom... Summer (or an Indian winter) is the perfect time for fruit salads!! What's always bothered me, being a saucy, dressing lovin' kinda gal, is that "fruit salad" is a euphemism for "chopped up fruit in a bowl with no unifying flavour and there for may as well be served in separate pile on a plate" yeeeah... Not quite as catchy as "fruit salad" is it?
BUT! I do not moan for the sake of moaning - the solution is out there! In the form of "fruit salad dressing" - isn't that an original name?
This particular one: pineapple lime and ginger - was particularly appropriate in India where limes are plentiful! But I guess that lemons would work too...? And the pineapple juice provides suitable sweetness without the need for added sugar - which is always a plus!
So... after the jump comes a simple recipe for Pineapple, Lime and Ginger Fruit Salad DressingYou'll need:
The juice and zest of 3 limes
1/2 cup pineapple juice
About a teaspoon sized piece of fresh ginger peeled and reeeally finely grated*...
Basically you pour it all into a small jug, give it a stir and pour over fresh chopped fruit. This one's particularly good with tropical fruit, I've discovered!
* If you can't grate your ginger really finely, shop it up as small as you can, smash it with a mortar and pestle or crush it with a garlic crusher and then chop it up some more. Unless you like large-ish chunks of ginger in which case, a standard cheese grater should do you just fine...
:)
BUT! I do not moan for the sake of moaning - the solution is out there! In the form of "fruit salad dressing" - isn't that an original name?
This particular one: pineapple lime and ginger - was particularly appropriate in India where limes are plentiful! But I guess that lemons would work too...? And the pineapple juice provides suitable sweetness without the need for added sugar - which is always a plus!
So... after the jump comes a simple recipe for Pineapple, Lime and Ginger Fruit Salad DressingYou'll need:
The juice and zest of 3 limes
1/2 cup pineapple juice
About a teaspoon sized piece of fresh ginger peeled and reeeally finely grated*...
Basically you pour it all into a small jug, give it a stir and pour over fresh chopped fruit. This one's particularly good with tropical fruit, I've discovered!
* If you can't grate your ginger really finely, shop it up as small as you can, smash it with a mortar and pestle or crush it with a garlic crusher and then chop it up some more. Unless you like large-ish chunks of ginger in which case, a standard cheese grater should do you just fine...
:)
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