A toss of fruit in a lime syrup cools off a flavourful Thai meal. If mangoes are unavailable, substitute two peeled and cubed peaches or nectarines.
- Portion size 4 servings
Ingredients
Method
In small saucepan, cook sugar with water over medium heat, stirring, until sugar is dissolved. Remove from heat; stir in lime rind and juice. Let cool. (Syrup can be refrigerated in airtight container for up to 1 day; rewarm until fluid, then let cool to room temperature.)
Peel, seed and cube cantaloupe; place in bowl. Cut off 2 opposite sides of mango as close to pit as possible. Cut grid pattern of 1/2-inch (1 cm) cubes in flesh of each side down to (but not through) skin; turn inside out. Cut off cubes; add to bowl. Cut remaining mango away from pit; cube and add to bowl. (Fruit can be prepared to this point, covered and refrigerated for up to 4 hours.)
Peel and cut bananas into 1/2-inch (1 cm) thick slices; add to bowl. Add reserved syrup, and mint (if using); toss gently to combine. Serve immediately.
Nutritional facts <b>Per serving:</b> about
- Sodium 7 mg
- Protein 1 g
- Calories 177.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 46 g
%RDI
- Iron 3.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 42.0
- Vitamin C 77.0
