Spicy melon and grapefruit salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cantaloupe; Ripe | |
| ½ | Honeydew Melon; Ripe | |
| 1 | Grapefruit | |
| 12 | Fresh Mint Leaves | |
| Freshly Ground Black Pepper; To Taste | ||
| ½ | cup | Dessert Wine; Note 1 |
Directions
This recipe was created by Hubert Keller The combination of mint, grapefruit and melon is bright and refreshing and looks particularly beautiful when served in dark bowl.
Note 1: Such as sauternes or California Late Harvested Sauvignon Blanc or Semillion
Cut the cantaloupe in half. Seed both varieties of melons. Using a melon baller, scoop out the melon flesh and place into a mixing bowl.
Using a serrated knife, peel the grapefruit and remove the white membrane around each segment; remove the seeds. Add the grapefruit segments, 4 mint leaves, black pepper and dessert wine to the melon balls. Gently combine all ingredients. Cover with plastic wrap and refrigerate for 1 hr.
Divide the salad among 4 bowls. Spoon the liquid over the fruit and garnish each serving with 2 mint leaves.
Serves 4 - 8 Serving Size: 1 C
According to book: Cal 53, Fat 0.2g, Sod 8.3mg Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
Recipe by: Eat More, Weigh Less, Dean Ornish, M.D.
Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jun 26, 1999, converted by MM_Buster v2.0l.