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
What to Do
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.
Serves 6
Serving size: 1 cup
Calories: 48.8
Fat: 0.4 grams
Cholesterol: 0 milligrams
Carbohydrate: 11.89 grams
Protein: 1.0 grams
Sodium: 9.1 milligrams





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