Melon Trio with Sherry and Mint
Ingredients1 h 15 m servings 37 cals
- In a medium bowl, toss the honeydew melon, cantaloupe, and crenshaw melon cubes with sherry and 2 tablespoons of mint. Refrigerate for 1 hour to blend the flavors.
- To serve, spoon into decorative glasses, and garnish with a mint leaf or two.
Per Serving: 37 calories; 0.1 g fat; 8.3 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 72 mg sodium. Full nutrition
ReviewsRead all reviews 4
So refreshing! I loved the little hits of mint with the fruit. It was beautiful to look at and the sherry elevated the flavor to something very, very special indeed. I would definitely have this...
I liked this melon recipe as a 3.5-4 star when I forst made it, but then I decided to serve it with a touch of vanilla yogurt, granola crumbles and added more mint - it was fabulous and my guest...
I scaled this for 30 and we had it at a work party. I could hardly taste the sherry or mint, so I would use more next time!