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Ingredients
1 small cantaloupe
1 small honeydew melon
1 lime, halved
handful mint leaves
Directions
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Cut the melons in half, remove seeds and make melon balls with a melon baller. If you don’t have a melon baller (sad face!), you can cut the melon into bite sized-chunks.
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Put melon balls in a serving dish and refrigerate until cold. Just before serving, squeeze fresh lime juice over the melon, and toss.
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Cut the mint leaves into slivers and scatter over the melons, tossing lightly.
Serves 6 to 8
From Shutterbean
(Recipe slightly adapted from Heart of the Artichoke by David Tanis)
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