Mexican Minty Melon Salad
A delightful custom in the Yucatan, is to serve fresh fruit with a lime, a hint of salt and cayenne pepper. As strange as this may sound, it tastes wonderful, especially on melons (cantaloupes, or honey or watermelons). They often eat oranges and papaya this way as well.
Serving Size: 2
- 1 medium ripe melon, cut into bite-sized pieces
- 4 tbs. fresh mint, chopped
- juice from one medium lime
- cayenne powder,
- Make sure your melon is really ripe.
- Cut it into bite sized pieces.
- Squeeze the juice from a medium lime. (it’s important that it is a lime not a lemon).
- Place in the refrigerator until ready to serve.
- Just before serving, cut the leaves of fresh mint in very fine pieces and add to the melon and mix well.
- Sprinkle a dash of salt and a light dash of cayenne pepper and mix well.
- Serve as a salad on a bed of lettuce, or as a refreshing desert.
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