Ingredients

2 limes
1/3 cup water
1/3 cup sugar
2 large mangoes (2 1/2 lb total), peeled and cut into 1-inch pieces
3 cups blueberries (3/4 oz)
1/4 cup finely chopped crystallized ginger (1 1/2 oz)

Directions

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

Serves 6.

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Ingredients

2 tablespoons fresh lime juice, plus more to taste
2 tablespoons fish sauce, plus more to taste
1 teaspoon sugar, plus more to taste
2 green mangoes, peeled, pitted, and cut into thin strips
3 scallions, very thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves, chopped
2 tablespoons chopped peanuts
1/2 teaspoon red-pepper flakes

Directions

1. In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro, and mint and toss to coat. Taste and adjust seasoning with additional lime juice, fish sauce, and sugar as desired. Top with chopped peanuts and red-pepper flakes.

Serves 4.

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Ingredients

1 envelope (1/4 ounce) unflavored gelatin
1/4 cup cold water
1 cup white grape juice
2 cups fresh blueberries, picked over and rinsed

Directions

1. In a large bowl, sprinkle 1 envelope unflavored gelatin over cold water; let stand until softened, about 5 minutes.
2. In a small saucepan, bring 1/4 cup water to a boil over medium-high. Pour over gelatin mixture; stir in grape juice.
3. Divide blueberries evenly among four 6-ounce serving glasses; pour in gelatin mixture, pressing blueberries to submerge them completely.
4. Refrigerate until set, at least 1 hour (and up to 5 days, covered).

Serves 4.

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