Recipe - Minted Melon And Berry Salad

1/3 cup Sugar
One fourth cup Whole mint leaves
1 Jalapeno pepper; cut in half
One half Honey dew melon seeded
One half Cantalope; seeded
1 cup Blueberries or large purple
grapes; (seedless)
1 tablespoon Lime juice
1 tablespoon Chopped fresh mint leaves
Fresh mint leaves for
garrnish

prep time 15 minutes cooking time 10 minutes

1. Bring One half cup water, sugar, whole mint leaves, and jalpeno pepper to
boil in small sauce pan over medium heat. simmer 5 minutes; remove from
heat and cool to room temperature.

2. cut thin wedges from one of the melons and remove rind. Make melon balls
from the other melon. Toss melon balls with blueberies. Arrange melon
wedges and melon balls with berries on individual serving plates.

3. Remove mint leaves and pepper from syrup and stir in lime juice and
chopped mint; drizzle over fruit. garnish with mint leaves. 6 to 8 servings
Posted to JEWISHFOOD digest by Yaoraha Yaoraha@aol.com on Apr 20, 1998