Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 Melons with Sherry and Mint 1 cup balled or cubed honeydew 1 cup balled or cubed orange-fleshed honeydew 1 cup balled or cubed Crenshaw melon 1/4 cup dry sherry 2 tbsps. finely chopped fresh mint 4 sprigs of mint for garnish Toss fruit with sherry and chopped mint. Marinate in the fridge for 1 hour. Spoon in to decorative glasses, garnish with mint, and serve. Makes 4 servings. Calories 61, Fat 22 g, Carbs 11 g, Sodium 141 mg, Fiber 1.4 g. Quote Link to comment Share on other sites More sharing options...
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