Mango, Blueberry and Ginger Fruit Salad (Serves 4)

NEWS FLASH: A selection from the ‘No-Theme Brunch’ shared Star Status with the ‘No-Theme Dinner’, when on 10/11/09 we had Twin-Star Winners.

While not without precedent, it is a very rare occasion... but today’s winners are both worth the effort.

The first winner is a sublime pairing of mango and blueberries with the entire exotic flavor pantheon that ginger brings to a party. If this is something you plan on making, Chez has two suggestions;

· Make it with one ripe mango and one under ripe one. This will give you both texture and flavor. Trust me… this is the way to go.

· Make it one day ahead and allow the flavors to meld and mingle, but more importantly it allows the crystallized ginger to rehydrate and sweeten. You gotta trust me on this one too.

Ingredients:

1. 2 limes
2. 1/3 cup water
3. 1/3 cup sugar
4. 2 large mangoes, peeled and cut into 1-inch pieces (one ripe and one under ripe)
5. 2 cups blueberries
6. 1/2 cup finely chopped crystallized ginger (1 1/2 oz)
   

Preparation:

1. Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife.
2. Squeeze 3 tablespoons juice from limes.
3. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes.
4. Remove from heat and stir in lime juice.
5. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.
6. Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.
7. Refrigerate covered overnight.
8. Gently toss before serving.