1105 E. King Street Lancaster , PA 17602
Fresh Fruit with Lemon and ginger
This is most likely the easiest starter with the greatest response you will ever serve. The key to success is fresh. Fresh fruit, fresh grated ginger and fresh lemon juice and you have a hit.
Take the time to cut this starter fresh each time it is served. There are over 1,100 varieties of mango. Most come from India. The mango most often sold in the US are from Mexico, Central and South America. The Pacific Islands also grow numerous mangos.
When you pick your mango a couple of things to look for will assure you get a good one every time.
Feel the mango. Mangoes will be slightly soft to the touch just like avocados and peaches when ripe. No too soft. never mushy.
The mango should have even color and no blemishes on the skin. Choose mangoes that are full, plump and rounded, especially around the stem. Sometimes ripe mangoes will have brown spots or freckles, this is normal but the skin should not wrinkled shriveled or loose.
Smell mangoes near their stems. Ripe mangoes will always have a strong, sweet, fragrant and fruity smell. A ripe mango has a smell like melon, but often like pineapple. Ripe mangoes smell wonderful and sweet. It should smell like you want to eat it.
Ripe mangoes can be many colors from bright yellow, green, pink, or red depending on the variety and season, color alone won't necessarily tell you much about the ripeness of the fruit.
Haden, Keitt, Kent, and Champagne are just s few available mangos.
Kiwi much easier to buy. Pick fruit that is firm but never hard, you should be able to press into the fruit with slight resistance. The skin should be tight never loose or dry. If the fruit is too hard the center core may need to be cut out to eat and the fruit will be tart.
Ingredients:
1/3 cup Mango diced per serving
1/3 cup Kiwi diced per serving
1/3 cup Strawberries diced per serving, blackberries are a great substitute
3 Lemons juiced
Pure Organic maple syrup use equal amount as juice
1 Tbsp. Frozen Ginger Root finely grated
Directions:
If you have and know how to effectively use a mango peeler/pitter use it to accomplish these tasks. If not using a small paring knife carefully peel the ripe mango.The stone/pit is quite large and must be cut out. Using a long thin knife such as a boning or long paring knife to remove the stone. Cutting as close to the stone and down each side of the stone to free the good part of the fruit. Continue to trim as large apiece as you can. With practice you will be able to remove the pit in two clean moves. Now dice the fruit in equal piece around 3/4” to 1” dice. Set aside in a bowl.
Using the same sharp long paring knife cut the outside skin away from the kiwi from the top to the bottom. Cut the kiwi in half lengthways the slice each half into 1/4" slices. Set aside in a bowl. Clean to tops off each strawberry cutting each in half and or quarters depending on their size. Place the berries into the same bowl as the kiwi.
Juice the lemons into a measuring cup. Add an equal amount of maple syrup to the lemon juice.
NOTE: keep the ginger root in the freezer, and needs not be in a container. It will never go bad and can be easily used with a fine microplane/grater.Use a small paring knife to remove the outside peel and freezer burned surface before grating. Finely grate the frozen ginger root and add to the liquids. Mix completely
Gently toss the fruit together using your hands so as not to bruise or crush the fruit, pour the juice mixture over the fruit. Using your hands or a large slotted spoon fill small fruit bowls or trifle bowls for serving.
Juice Serves 12
Dietary Facts:
Calories: 100
Carbs: 17.5g
Protein: 1.6g
Sugars: 17.7g
Fats: 2g
Preparation Time:
25 minutes
Cook Time:
No cook time
