Recipe - Honeydew Salsa

2 tablespoon Sugar
2 tablespoon Cider vinegar
1 Fresh jalapeno, seeded and
finely minced
3 cup Ripe honeydew melon, minced
1 Sweet onion, finely minced
One fourth cup Minced fresh mint
Salt and white pepper to
taste.

From this past Thursday's Food section in the Miami Herald to serve with
grilled foods.

Cook's note: Add less jalapeno than you think you might need; taste and add
more if you need to balance the fruit's sweetness.

Combine sugar, vinegar and jalapenos in a small, nonreactive saucepan.
Simmer over medium heat for 2 to 3 minutes. Remove from heat and cool. In a
nonreactive bowl, combine melon, onion and sugar mixture. Stir gently and
allow to rest for at least 30 minutes, but not more than 3 hours. Toss in
mint and season to taste with salt and white pepper. Makes 7 halfcup
servings.

Per serving: 39.7 calories, .42 grams protein, 10.7 grams carbohydrate,
.014 grams fat, 2% calories as fat, 0.7 grams fiber, 0 mg cholesterol, 8.2
mg sodium. Posted to EATL Digest by "Pamela F. Wagner" FanofPern@AOL.COM
on Jul 5, 1997