Melon, Papaya and Cucumber Salad

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Indulge in this taste of the tropics.

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Ingredients

  • 3 small cantaloupes (about 4 lbs./1.8 kg. total)
  • 1 medium-sized firm-ripe papaya ( about 1 lb./455g), peeled, seeded, and diced
  • 1 medium-size cucumber (about 8 oz./ 230 g), peeled, seeded, and diced
  • About 2 Tbs. minced fresh mint or 1 Tbs. dried mint, or to taste
  • 3 Tbs. lime juice
  • 1 Tbs. honey
  • Mint sprigs

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Directions

Cut 2 of the melons in half lengthwise. Scoop out and discard seeds. If a melon half does not sit steadily, cut a very thin slice from the base so the melon half dews sit steadily. Set melon halves aside. Peel, seed, and dice remaining melon. Transfer to a large nonmetal bowl. Add papaya, cucumber, minced mint, lime juice, and honey. Mix gently to combine. Set a melon half in each of 4 bowls (or on 4 dinner plates). Spoon a fourth of the fruit mixture into each melon half. (At this point, you may cover and refrigerate for up to 4 hours). Just before serving, garnish each melon half with mint sprigs.

Marlene, St. Paul, MN

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