Mango, Blueberry, and Ginger Fruit Salad

I make this exactly as shown and have taken it to many a party - to great reviews! This is such a treat. Never sour, never bitter, some people like the ginger more than others.

• bartonbungalow

• Seattle

• 6/3/2019

The rationale behind the syrop is that you need to extract the oils in the zest into the liquid. Personally, I keep some lemon and lime essential oils around to save me time/effort with a lot of dishes. But be careful -- a little goes a long long way! After many a ruined dish, I now drip the oil onto the back of a spoon before adding.

• alecto07

• Montreal

• 2/13/2015

Sensational! An excellent summer fruit salad. I did not make the syrup. Instead, I zested and juiced one large lime and added about 1 TB sugar. A couple of observations: ripe mangos are important otherwise more sugar will be needed. Needs to macerate for several hours or overnight. (BTW, Nigella omits the ginger and adds pomegranate to this, but pomes and mangos are not in season at the same time. Go figure.)

• Larry__

• Georgia

• 8/6/2011

Good but not great. The flavors did not seem to sing but it was certainly refreshing and light. I'm wondering how you 'finely' chop and 'sprinkle' crystallized ginger? It stuck to my knife and itself...

• Anonymous

• Houston, TX

• 6/14/2010

Added a bit of lavender too. Terrific.

• yummysuzy

• 5/7/2010

This makes a nice light ending to a summer luncheon. I had one slightly overripe mango and one slightly underripe and fresh, wild blueberries. It was better the second day, after the ginger soaked in.

• Anonymous

• Toronto, ON

• 8/18/2008

A huge hit at the graduation party we attended this weekend. I substituted home-grown frozen blackberries for the blueberries.

• Anonymous

• ann arbor, mi

• 4/27/2008

This is so easy to make and has consistently been a hit with everyone.

• mcksexy

• los angeles, ca

• 3/4/2008

whoa sour. Tastes great, but feel free to add more sugar, especially if you're a bit generous with the lime juice.

• Anonymous

• Ithaca,NY

• 7/15/2007

这真正的潜力,但我不能把它的f. Do not use frozen blueberries! I needed this for a large crowd and had to have 6C of blueberries. Blueberries were $5 for 4oz! I wasn't about to spend $60 on fresh blueberries!! Will try this again the right way when blueberries are in season.

• Anonymous

• Madison, WI

• 5/24/2007

This was delicious - and excellent and interesting blend of flavors. My 8-year-old actually drank the last bit of the lime sauce on his plate. I'd definitely make this again.

• Anonymous

• Fairfax, VA

• 5/20/2007

This was tasty and easy and I'd definitely make again.

• Anonymous

• Arlington, VA

• 8/27/2006

This is one of the best fruit salads I have ever made. the lime juice just brings out all the flavour. I often use watermelon as it crisps up nicely with kime juice and makes a stunning looking dish.

• snarks

• Toronto, Canada

• 7/29/2006

Great Combination of flavors. I also added some cantaloup, raspberries and green grapes for color variety. If you don't like sugary fruit salads, I'd recommend doing away with the syrup all together and instead combine 2 freshly squeezed limes, their zest, and 1/2 tpsn of finely grated fresh ginger (peeled). This allows for a fresher-tasting salad that lets the fruit really sing.

• Anonymous

• New York, NY

• 7/25/2006

Oops! Wrong recipe review! Sorry about that. The fruit salad was delicious and couldn't be easier. The hardest bit of an easy recipe was zesting the limes and picking the used zest out of the syrup. Use a light hand with the syrup when you dress the salad - you may not need all of it, depending on the sweetness of the fruit. But the lime flavor should not be missed.

• Anonymous

• Boston, MA

• 7/5/2006