Ginger Glazed Fruit

  This recipe from the Land O Lakes Flavors of Spring is versatile in the fruit it calls for. Use your favorite fruit from what is available in your area. The difference in the recipe from many similar recipes is the use of gingerroot. I keep a jar of fresh minced gingerroot on hand in my refrigerator. Earthbound Farm is the brand I have on hand now. However it is not easy to find.  Regular grated fresh gingerroot is what the recipe calls for. That is fairly wide spread in groceries now days. The picture shows the fruit I used this time, cantaloupe, strawberries, blueberries and pineapple. Our HyVee store has containers of fresh pineapple for sale. It is a little pricey but there is no way we would eat a whole fresh pineapple. I am sure canned in juice pineapple would work as well. 

Ginger Glazed Fruit  6 servings

Prep time: 20 minutes, Cook time: 8 minutes Cooling time: 30 minutes

3 tablespoons sugar

2 teaspoons cornstarch

Dash salt

½ cup apple juice

½ teaspoon lemon juice

¼ teaspoon grated fresh gingerroot

6 cups cut-up fresh fruit (cantaloupe, strawberries, pineapple, bananas. Apples, etc.)

  In a 1 quart saucepan combine sugar, cornstarch and salt. Stir in apple juice, lemon juice and gingerroot. Cook over medium heat, stirring constantly, until mixture comes to a full boil. (7 to 9 minutes). Boil 1 minute. Cool completely. 

  In a large serving bowl combine fruit. Add dressing; stir gently to coat.

TIP: To pack along, place fruit in resealable plastic food bat. Pack dressing in separate container. Just before serving, in large bowl combine fruit and dressing.

NUTRITION FACTS (1 serving) Calories 120; Protein 1 g; Carbohydrate 29g; Fat 1 g; Cholesterol 0 mg; Sodium 30 mg