Recipe: Minted Melon Balls

MINTED MELON BALLS

"This refreshing dish is easy and fast to assemble...a must for busy summer weekend brunches and lunches. It is also excellent used for dessert, and looks beautiful when served in individual stemmed glasses."

4 cups melon balls (cantaloupe, honeydew, crenshaw or casaba melons)
2 tablespoons lime juice (or to taste)
3 tablespoons fresh mint (such as orange, apple, grapefruit or pineapple mint), finely chopped

Place melon balls, lime juice and mint in a large bowl. Stir gently and chill up to 4 hours.

Spoon into individual serving dishes and garnish with mint sprigs.

Servings: 8
Source: Flower and Garden Magazine, August/September 1994