Serve this delectably light, minted melon salad for brunch or an afternoon luncheon.
Minted Melon Salad
Serve this delectably light, summer fruit salad for brunch or an afternoon luncheon.
1/4 cup crème de cassis, berry liqueur or currant nectar*
1/4 cup freshly squeezed lemon juice, more or less to taste
2 tablespoons honey
4 cups cubed, seeded watermelon
2 1/2 cups cantaloupe balls
2 1/2 cups honeydew balls
2/3 cup chopped mint leaves, more or less to taste
Berry yogurt, optional
Stir together the crème de cassis, lemon juice, and honey in a small bowl. Adjust the sweetness to taste by adding either more lemon juice or honey. In a medium-size bowl, toss the melons gently with the mint and stir in the dressing. Serve either chilled or at room temperature, accompanied by berry yogurt, if desired.
*Currant nectar is an excellent, nonalcoholic substitute for crème de cassis. Look for it at your local natural foods market.
Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!LEARN MORE