|1 cup||Canteloupe; cubed|
|1 cup||Watermelon; cubed & seeded|
|2 cups||Grapes; green seedless|
|5 teaspoons||Lime juice|
|2 tablespoons||Mustard; dijon|
Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready to serve, pour out the liquid, drying out serving bowl. Whisk together remaining lime juice, honey and mustard. Toss with fruit.
Source: Southern Cooking - Lee Bailey posted by Anne MacLellan
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