| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Niger | Toohot09 | 6 | servings |
INGREDIENTS
| 1 1/2 | c | Plain yogurt; drained overnight |
| Through a sieve | ||
| 1/4 | c | Honey |
| 1 | tb | Passion-fruit liqueur; (optional) |
| 2 | tb | Finely-chopped fresh mint |
| 1/2 | sm | Ripe honeydew melon; halved, seeded |
| 1/2 | sm | Ripe crenshaw or cantaloupe melon; halved, seeded |
| 1/4 | sm | Watermelon – (abt 1 lb); seeds removed |
| Fresh mint sprigs; for garnish |
INSTRUCTIONS
In a small bowl, whisk together the yogurt, honey, liqueur, if using, and the mint. Set aside. Scoop out the melon flesh and cut it into 1-inch cubes. Combine them in a bowl or on a platter and toss together very gently until the colors are evenly distributed. Drizzle the dressing back and forth across the melon in a thin stream. Garnish with sprigs of mint and serve. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6258 broadcast 04-18-1997) 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 04-18-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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