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Recipe by: mouneime
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See below ingredients and instructions of the recipe
1 lg Honeydew melon )OR(
2 sm Cantaloupes
1 lg Lime
1 tb Sugar
1 tb Rum (optional)
x Mint leaves or lime wedges,
-for garnish
Cut melon or melons in half and remove seeds. Using a melon baller,
remove balls of melon flesh and place in large bowl. (You should
have 4 cups.)
With vegetable peeler, remove lime rind in thin strips. Stack strips
together and cut into fine julienne pieces. Add strips to melon.
Squeeze lime over small bowl and mix juice (about one-half cup) with
sugar and rum, if using. Stir mixture into melon balls; set aside 1
to 2 hours.
At serving time, divide melon balls among 6 dessert dishes, garnish
with mint leaves or lime wedges and serve. Makes 6 servings.
PER SERVING: 57 calories; 0.1g fat (0g sat fat); 14% calories from
fat; 0mg cholesterol; 12 mg sodium.
Adapted from Jacques Pepin's "Simple and Healthy Cooking," Rodale
Press, as seen in THE OLYMPIAN, 7/26/95 from Gannett News Service.
Typed by iRis gRayson.
Submitted By IRIS GRAYSON On 07-30-95
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

English celebrity chef also known as The Naked Chef. BBC food television shows.
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