Minted melon and berry salad

1 Servings

Ingredients

QuantityIngredient
cupSugar
¼cupWhole mint leaves
1Jalapeno pepper; cut in half
½Honey dew melon seeded
½Cantalope; seeded
1cupBlueberries or large purple grapes; (seedless)
1tablespoonLime juice
1tablespoonChopped fresh mint leaves
Fresh mint leaves for garrnish

Directions

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