A refreshing and easy summer salad for those not so in love with 100 plus degrees...
1 watermelon - seedless if possible
1 honeydew melon
1 cantalope
2-3 pints seasonal berries
1 lb grapes, halved if you have the patience
1 bunch mint
1/4 superfine sugar
1/4 c lemon juice
Remove all stems from mint and chiffonade or chop the mint finely. Add sugar to mint and grind with a mortar or heavy spoon. (Like you're making a mojito, minus the rum) Add lemon juice and let sit.
Scoop the seeds from the melons and use a melon baller to scoop uniform bites. Combine with grapes and add berries last so that they do not get crushed. Pour juice mixture over bowl of fruit and gently toss. Let sit for an hour or so in the fridge before serving.
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