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Minted Pepino & Cantaloupe Salad

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Ingredients
  Chopped fresh mint/1 teaspoon dry mint 1 Tablespoon
  Sugar 3 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Orange juice 1 Tablespoon
  Lemon juice 1 1⁄2 Teaspoon
  Pepino pieces/Cantaloupe chunks 2 Cup (32 tbs), seeded peeled
  Mint sprigs 4
Directions

Place chopped mint in a bowl.
In a 1-to 2-quart pan, combine sugar and water; bring to a boil over high heat, stirring until sugar is dissolved.
Boil for 2 minutes; then pour over mint.
Cover and refrigerate for 1 hour.
Strain syrup through a wire strainer and discard mint.
Stir orange juice and lemon juice into syrup.
Pile pepino and cantaloupe in a serving bowl; pour citrus-mint syrup over melon and toss gently to coat.
Serve; or cover and refrigerate for up to 2 hours.
Garnish with mint sprigs before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Cantaloupe
Interest: 
Healthy
Cook Time: 
62 Minutes

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