Honey, mint and lemon dress a salad of paper-thin slices of melon "pappardelle."
Servings: Serves 4 to 6
  • 1 honeydew
  • 1 cantaloupe
  • 1/4 watermelon , peeled and seeded
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon mint leaves , sliced into thin ribbons
  • Directions
    Using a sharp knife, cut top and bottom ends off honeydew and cantaloupe. Stand honeydew on one of the ends and slice off skin. Repeat with cantaloupe. Using a vegetable peeler, peel the flesh of each into strips, until you reach the seeds. Place strips in a large bowl. Again, using the vegetable peeler, peel flesh of the watermelon into strips. Add to honeydew and cantaloupe.

    In a small bowl, combine honey, lemon juice and mint. Pour over melon strips; toss gently. Serve in chilled shallow bowls.


    Next Story