A Taste of Summer: Minted Melon Salad

Serve this delectably light, minted melon salad for brunch or an afternoon luncheon.


| July/August 2002


Minted Melon Salad
Serves 6

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.





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