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Minted Pepino & Cantaloupe Salad Recipe
|Chopped fresh mint/1 teaspoon dry mint||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Orange juice||1 Tablespoon|
|Lemon juice||1 1⁄2 Teaspoon|
|Pepino pieces/Cantaloupe chunks||2 Cup (32 tbs), seeded peeled|
Serving size: Complete recipe
Calories 583 Calories from Fat 2
% Daily Value*
Total Fat 0.25 g0.38%
Saturated Fat 0.06 g0.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7.4 mg0.3%
Total Carbohydrates 156 g52.1%
Dietary Fiber 25.9 g103.6%
Sugars 46.4 g
Protein 1 g2%
Vitamin A 20.2% Vitamin C 30.4%
Calcium 5.9% Iron 6.7%
*Based on a 2000 Calorie diet
In a 1-to 2-quart pan, combine sugar and water; bring to a boil over high heat, stirring until sugar is dissolved.
Boil for 2 minutes; then pour over mint.
Cover and refrigerate for 1 hour.
Strain syrup through a wire strainer and discard mint.
Stir orange juice and lemon juice into syrup.
Pile pepino and cantaloupe in a serving bowl; pour citrus-mint syrup over melon and toss gently to coat.
Serve; or cover and refrigerate for up to 2 hours.
Garnish with mint sprigs before serving.