| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Whole mint leaves |
| 1 |
|
Jalapeno pepper, cut in half |
| 1/2 |
|
Honey dew melon seeded |
| 1/2 |
|
Cantalope, seeded |
| 1 |
c |
Blueberries or large purple |
|
|
grapes seedless |
| 1 |
T |
Lime juice |
| 1 |
T |
Chopped fresh mint leaves |
|
|
Fresh mint leaves for |
|
|
garrnish |
INSTRUCTIONS
prep time 15 minutes cooking time 10 minutes Bring 1/2 cup water,
sugar, whole mint leaves, and jalpeno pepper to boil in small sauce
pan over medium heat. simmer 5 minutes; remove from heat and cool to
room temperature. cut thin wedges from one of the melons and remove
rind. Make melon balls from the other melon. Toss melon balls with
blueberies. Arrange melon wedges and melon balls with berries on
individual serving plates. Remove mint leaves and pepper from syrup
and stir in lime juice and chopped mint; drizzle over fruit. garnish
with mint leaves. 6 to 8 servings Posted to JEWISH-FOOD digest by
Yaoraha <Yaoraha@aol.com> on Apr 20, 1998
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