INGREDIENTS

INSTRUCTIONS

In a large skillet heat oil over moderate heat until hot but not
smoking and cook onions, stirring occasionally, until just softened.
Remove skillet from heat and cool onions. With a sharp knife cut a
slice from top and bottom of each melon to expose flesh and arrange
with a cut-side down on a cutting board. Cutting from top to bottom,
remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe  half
and 1 honeydew half into 1-inch-thick wedges. Arrange wedges in  a
platter. Cut remaining melon into 3/4-inch chunks and in a bowl  toss
with mint, lime juice, and pepper to taste. Spoon melon mixture  over
melon wedges on platter and top with onions and pine nuts. Just  before
serving, toss mixture to combine. This recipe yields 8  servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9134 broadcast
05-21-1998) 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  11-21-1998  Recipe by:
Sara Moulton  Converted by MM_Buster v2.0l.

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