| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Taste2 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 2 |
tb |
Fresh lime juice |
| 1/4 |
c |
Coarsely-chopped fresh mint |
| 1 |
sm |
Ripe honeydew – (2 lbs); peeled, and |
|
|
Cut in 1" cubes |
| 1 |
|
Cantaloupe – (1 1/2 lbs); peeled, and |
|
|
Cut in 1" cubes |
| 2 |
ts |
Minced jalapenos |
INSTRUCTIONS
In a small saucepan combine sugar and 1/2 cup water; bring to a boil over
medium-high heat, stirring until sugar dissolves. Lower heat and simmer 3
minutes. Cool completely. Stir in lime juice and mint. Cover syrup and
refrigerate until chilled, at least 1 hour. In a large bowl combine
honeydew and cantaloupe cubes. Add syrup and jalapeno and toss to combine.
Serve melon with a little syrup spooned over. This recipe yields 4
servings.
Recipe Source: TASTE with David Rosengarten Recipe adapted from Food & Wine
Magazine From the TV FOOD NETWORK - (Show # TS-4079 broadcast 04-23-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-05-1998
Recipe by: David Rosengarten
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