| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Sugar |
| 2 | tb | Cider vinegar |
| 1 | Fresh jalapeno, seeded and finely minced | |
| 3 | c | Ripe honeydew melon, diced |
| 1 | Sweet onion, finely diced | |
| 1/4 | c | Minced fresh mint |
| Salt and white pepper to taste. |
INSTRUCTIONS
From this past Thursday's Food section in the Miami Herald to serve with grilled foods. Cook's note: Add less jalapeno than you think you might need; taste and add more if you need to balance the fruit's sweetness. Combine sugar, vinegar and jalapenos in a small, nonreactive saucepan. Simmer over medium heat for 2 to 3 minutes. Remove from heat and cool. In a nonreactive bowl, combine melon, onion and sugar mixture. Stir gently and allow to rest for at least 30 minutes, but not more than 3 hours. Toss in mint and season to taste with salt and white pepper. Makes 7 half-cup servings. Per serving: 39.7 calories, .42 grams protein, 10.7 grams carbohydrate, .014 grams fat, 2% calories as fat, 0.7 grams fiber, 0 mg cholesterol, 8.2 mg sodium. Posted to EAT-L Digest by "Pamela F. Wagner" <FanofPern@AOL.COM> on Jul 5, 1997
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