Minted peaches & melons

Yield: 6 Servings

Measure Ingredient
2 smalls Cantaloupes, peeled, seeded and cut into 1/2 inch cubes
\N \N (about 4-1/2 lbs.)
6 \N Medium-size peaches, peeled, pitted and sliced (about 1-1/2 lbs.)
½ cup Slivered toasted almonds
½ cup Ornage juice
2 tablespoons Lemon juice
¼ cup Chopped mint

FROM: Reader's Digest Cook Now, Serve Later In a large bowl, stir together the cantaloupe, peaches, almonds, orange juice and lemon juice. (At this point the fruit can be refrigerated, tightly covered, for up to 8 hours.) Just before serving, toss with the mint. Serve cold or at room temperature.

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