Minted Pepino & Cantaloupe Salad
|Chopped fresh mint/1 teaspoon dry mint||1 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|
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.