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Minted Peaches and Melons
Minted Peaches and Melons
Yield: 6 Servings
2
sm Cantaloupes, peeled, seeded and cut into 1/2 inch cubes (about 4-1/2
lbs.)
6 Medium-size peaches, peeled, pitted and sliced (about -1-1/2 lbs.)
1/2 c Slivered toasted almonds
1/2 c Orange juice 2 tb
Lemon juice 1/4 c
Chopped mint
In a large bowl, stir together the cantaloupe, peaches, almonds, orange juice and lemon juice. (At this point the fruit can be refrigerated, tightly covered, for up to 8 hours.) Just before serving, toss with the mint.
Serve cold or at room temperature.
Recipe courtesy of Fresh-Herb-Recipe newsgroup. Click Here to subscribe.
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