Mexican Melon and
Cucumber Salad
3 small cantaloupe, cut in half, seeds removed
1 medium firm ripe papaya, peeled, seeds removed
1 medium cucumber, peeled and seeded
1 tbsp fresh mint, chopped or 1/2 teaspoon dried mint
juice of 1/2 a lime
1 tbsp honey
mint sprigs (optional)
Take one of the melons, peel it and dice it into small chunks. Chop the
papaya and cucumber into small chunks.
In a large bowl, combine the 1 diced cantaloupe, papaya, cucumber, chopped
mint, lime juice and honey. Mix gently.
Place the 4 remaining cantaloupe halves in 4 bowls and fill with the fruit
mixture. Cover and refrigerate (up to 4 hours) until ready to serve.
**You could also dice all of the cantaloupe and serve in dessert bowls rather
than in cantaloupe halves.
|
