Summer Fruit Salad with Lime and Mint

Ingredients

• 1 Crenshaw, cantaloupe, or honeydew melon
• 3/4 cup fresh raspberries
• 3/4 cup fresh blackberries or blueberries
• 1 lime
• 6 fresh mint leaves, shredded

How to make it 




• 1

  Quarter melon and remove seeds. Using a thin, sharp knife, remove the skin from the melon quarters. Cut each quarter crosswise into 1/2-inch-thick slices and place in a medium serving bowl. Scatter raspberries and blackberries over the top.
• 2

  Grate the lime zest (green part only). You should have about 1 teaspoon. Scatter the zest over the fruit and squeeze the lime juice over the top. Scatter mint leaves over the top and serve at once, or cover and refrigerate up to 4 hours.  Makes six 1/2 cups.