Minted peaches and melons
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Cantaloupes, peeled, seeded and cut into 1/2 inch cubes |
| (about 4-1/2 lbs.) | ||
| 6 | 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 |
Directions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini