Mango, Blueberry, and Ginger Fruit Salad

Too early for the beautiful fruits of summer, and the fall and winter citrus fruits are winding down, so I've been making bowlfuls of this. These are sturdy fruits that keep nicely in the fridge, so we can have it even late in the week--no rushing to fix it the day after marketing

Ingridents

• 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)

Preparation
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. Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.