Spicy melon and grapefruit salad

8 servings

Ingredients

Quantity Ingredient
1 Cantaloupe; Ripe
½ Honeydew Melon; Ripe
1 Grapefruit
12 Fresh Mint Leaves
Freshly Ground Black Pepper; To Taste
½ cup Dessert Wine; Note 1

Directions

This recipe was created by Hubert Keller The combination of mint, grapefruit and melon is bright and refreshing and looks particularly beautiful when served in dark bowl.

Note 1: Such as sauternes or California Late Harvested Sauvignon Blanc or Semillion

Cut the cantaloupe in half. Seed both varieties of melons. Using a melon baller, scoop out the melon flesh and place into a mixing bowl.

Using a serrated knife, peel the grapefruit and remove the white membrane around each segment; remove the seeds. Add the grapefruit segments, 4 mint leaves, black pepper and dessert wine to the melon balls. Gently combine all ingredients. Cover with plastic wrap and refrigerate for 1 hr.

Divide the salad among 4 bowls. Spoon the liquid over the fruit and garnish each serving with 2 mint leaves.

Serves 4 - 8 Serving Size: 1 C

According to book: Cal 53, Fat 0.2g, Sod 8.3mg Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe by: Eat More, Weigh Less, Dean Ornish, M.D.

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jun 26, 1999, converted by MM_Buster v2.0l.

Related recipes