Recipe - Minted Peaches And Melons

2 small Cantaloupes, peeled, seeded
and cut into One half inch cubes
(about 4One half lbs.)
6 Mediumsize peaches, peeled,
pitted and cut or sliced up (about
1One half lbs.)
One half cup Slivered toasted almonds
One half cup Ornage juice
2 tablespoon Lemon juice
One fourth cup Chopped mint

FROM: Reader's Digest Cook Now, Serve Later

In a large bowl, stir together the cantaloupe, peaches, almonds, orange
juice and lemon juice. (At this point the fruit can be refrigerated,
tightly covered, for up to 8 hours.)

Just before serving, toss with the mint. Serve cold or at room
temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini