MELON RING WITH MINT AND HONEY-LIME DRESSING2 envelopes unflavored gelatin 2 cups freshly squeezed orange juice 1/2 cup sugar 1/2 cup fresh lemon juice 1/4 cup finely chopped mint leaves 1 cup melon balls (preferably a mix of cantaloupe, honeydew, and/or similar kinds), plus additional (optional) FOR THE DRESSING:1 cup yogurt 1/4 cup honey 1/4 cup fresh lime juice 1. Place the gelatin, 1 cup of the orange juice, and the sugar in a small pan and heat until the gelatin and sugar are dissolved. Do not let the mixture come to a boil. 2. Remove the gelatin mixture from the heat and add the lemon juice, the remaining 1 cup orange juice, and the mint. 3. Put the pan over a bowl of ice water and stir for a few minutes until the gelatin begins to thicken. Fold in the melon balls. Pour into a 4-cup ring mold and refrigerate for at least 4 hours. 4. Unmold and fill the center with additional melon balls, if desired. To make the dressing: Mix all the ingredients together and serve with the ring and melon balls. Serves 6 to 8 Excerpted from The Pat Conroy Cookbook by Pat Conroy with Suzanne Williamson PollakCopyright © 2004 by Pat Conroy. Excerpted by permission of Nan A. Talese, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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