| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
California |
Eat-lf mail, Fatfree, Fruits, Salads/sala |
8 |
servings |
INGREDIENTS
| 1 |
|
Cantaloupe; Ripe |
| 1/2 |
|
Honeydew Melon; Ripe |
| 1 |
|
Grapefruit |
| 12 |
|
Fresh Mint Leaves |
|
|
Freshly Ground Black Pepper; To Taste |
| 1/2 |
c |
Dessert Wine; Note 1 |
INSTRUCTIONS
This recipe was created by Hubert Keller
The combination of mint, grapefruit and melon is bright and refreshing and
looks particularly beautiful when served in dark bowl.
Note 1: Such as sauternes or California Late Harvested Sauvignon Blanc or
Semillion
Cut the cantaloupe in half. Seed both varieties of melons. Using a melon
baller, scoop out the melon flesh and place into a mixing bowl.
Using a serrated knife, peel the grapefruit and remove the white membrane
around each segment; remove the seeds. Add the grapefruit segments, 4 mint
leaves, black pepper and dessert wine to the melon balls. Gently combine
all ingredients. Cover with plastic wrap and refrigerate for 1 hr.
Divide the salad among 4 bowls. Spoon the liquid over the fruit and garnish
each serving with 2 mint leaves.
Serves 4 - 8 Serving Size: 1 C
According to book: Cal 53, Fat 0.2g, Sod 8.3mg
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
Recipe by: Eat More, Weigh Less, Dean Ornish, M.D.
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jun 26,
1999, converted by MM_Buster v2.0l.
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