Gingered Winter Fruit Medley Recipes

WINTER VEGETABLE MEDLEY

Winter Vegetable Medley image

I peel and cut the veggies early, then refrigerate them in a resealable storage bag. Baking up this dish is a snap.-Nancy Brown, Dahinda, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1/2 pound fresh Brussels sprouts, halved
1/2 pound parsnips, peeled and cut into 1/2-inch cubes
1/2 pound fresh baby carrots
1 medium sweet potato, peeled and cut into 1/2-inch cubes
2 medium red potatoes, cut into 1/2-inch cubes
2 medium white potatoes, peeled and cut into 1/2-inch cubes
1/2 cup butter, melted
1-1/2 teaspoons rubbed sage
2 garlic cloves, minced

Steps:

Place vegetables in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, sage and garlic; drizzle over vegetables. Cover and bake at 375° for 40-50 minutes or until tender.

Nutrition Facts :

GINGERED WINTER FRUIT AMBROSIA

Gingered Winter Fruit Ambrosia image

The lime, honey and ginger marinade is perfect for this grapefruit, pear and grape salad. The chia seeds not only contribute to the nutritional value of the dish; they also act as a natural thickener for the marinade.

Provided by Martha Rose Shulman

Categories breakfast, brunch, dinner, easy, lunch, salads and dressings, dessert

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

1/4 cup fresh lime juice
2 tablespoons mild honey or agave nectar
2 teaspoons finely minced or grated fresh ginger
2 pink grapefruit
2 ripe but firm pears
1/2 pound red grapes, cut in half
6 dates, pitted and halved or quartered
Seeds from 1 small pomegranate
1 tablespoon chia seeds (more to taste)
2 to 3 tablespoons finely grated coconut (to taste)

Steps:

Whisk together the lime juice, honey or agave nectar and ginger in a small bowl.
Cut away the peel and white pith from the grapefruit. The easiest way to do this is to cut the ends off, then stand on one end and cut away strips of skin and pith at the same time. Hold the grapefruit over your serving bowl and cut the sections away from the membranes that separate them. Place in the bowl.
Peel, core and dice the pears. Add to the grapefruit. Add the grapes, dates, pomegranate seeds and chia seeds. Stir the lime-ginger marinade and toss with the fruit. Chill for 30 minutes or longer and toss again.
Sprinkle the coconut over the top and serve.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 29 grams, TransFat 0 grams

WINTER FRUIT COMPOTE WITH GINGER

Winter Fruit Compote with Ginger image

Categories Fruit Ginger Dessert Side No-Cook Cranberry Grapefruit Orange Pineapple Winter Vegan Grape Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 7

Ingredients

2 to 2 1/2 cups dried cranberries (available at specialty foods shops and some supermarkets)
2 cups fresh orange juice
a 10 1/2-ounce jar preserved ginger in syrup
3 cups seedless green grapes, halved
3 large pink grapefruit, the rind and pith cut away with a serrated knife and the flesh sectioned
1/2 pineapple, peeled, cored, and cut into 1/2-inch pieces
1 large navel orange, the rind and pith cut away with a serrated knife and the flesh sectioned.

Steps:

In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the juice. Reserve 1 large piece of the preserved ginger and in a blender or food processor purée the remaining ginger with the syrup and the reserved orange juice. In a deep 2-quart glass serving dish arrange half the cranberries, drizzle them with about 1/2 cup of the ginger mixture, and top them with the grapes. Drizzle the grapes with about 1/2 cup of the remaining ginger mixture, top them with the grapefruit, and drizzle the grapefruit with about 1/2 cup of the remaining ginger mixture. Top the grapefruit with the pineapple, drizzle it with the remaining ginger mixture, and arrange the remaining cranberries on top. Arrange the orange sections over the cranberries, chill the compote, covered, for at least 2 hours or overnight, and serve it garnished with the reserved ginger, cut into julienne strips.

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