Yield: 12 servings
|1 \N||Muskmelon or cantaloupe|
|10 \N||Fresh Indian peaches, or 5 comemrcially grown peaches|
|1 large||Prickly pear cactus pad|
|¼ \N||Yellow watermelon (if not available use pink water- melon)|
|\N \N||Wild mint leaves, for garnish|
|¾ cup||Prickly Pear Syrup|
Cut the muskmelon or cantaloupe in half and scoop out the seeds.
Scoop the melon into 1-inch balls and place in a bowl. Cut the peaches in half, or with larger peaches, cut into slices. Add to the melon balls. Trim the cactus pad, cut into strips, and blanch in boiling salted water 30 seconds to 1 minute. Rinse the pads under cool water to remove their gum; drain well. Toss together with the fruits.
Slice the watermelon in ½ inch slices, and from each slice cut 1½ inch triangles, removing the seeds as you cut. (I have found that when you slice watermelon into pieces this size it is easier to make sure there are no seeds left) Toss the watermelon with the other fruit.
Garnish with wild mint and serve with Prickly Pear Syrup ************************
Several varieties of melon grown in the Southwest are enjoyed by Native Americans inthe late summer during cultural ceremonies and festivals. This recipe is cool and refreshing and a particular favorite of mine.
From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 11-19-94