| 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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