Yield: 1 Servings
|¼ cup||Whole mint leaves|
|1 \N||Jalapeno pepper; cut in half|
|½ \N||Honey dew melon seeded|
|½ \N||Cantalope; seeded|
|1 cup||Blueberries or large purple grapes; (seedless)|
|1 tablespoon||Lime juice|
|1 tablespoon||Chopped fresh mint leaves|
|\N \N||Fresh mint leaves for garrnish|
prep time 15 minutes cooking time 10 minutes 1. Bring ½ cup water, sugar, whole mint leaves, and jalpeno pepper to boil in small sauce pan over medium heat. simmer 5 minutes; remove from heat and cool to room temperature.
2. cut thin wedges from one of the melons and remove rind. Make melon balls from the other melon. Toss melon balls with blueberies. Arrange melon wedges and melon balls with berries on individual serving plates.
3. Remove mint leaves and pepper from syrup and stir in lime juice and chopped mint; drizzle over fruit. garnish with mint leaves. 6 to 8 servings Posted to JEWISH-FOOD digest by Yaoraha <Yaoraha@...> on Apr 20, 1998