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Honeydew-Cranberry Fruit Salad
from the kitchen of Sharmagne Leland-St. John
1 medium-sized honeydew melon cut in into tiny cubes
1 cup dried cranberries minced
1 bunch of mint, chopped
Fresh lime juice, to taste
Cut the honeydew melon in half and scoop out the seeds.
Cut into quarters and remove rinds. Cut the fruit into
very small pieces. Add the minced cranberries, the mint
and lime juice and toss well. Serve very chilled.
I was first introduced to this dish by Flannery Lunsford.
It was such a hit at our Thursday Night Social that I
decided to make up a batch for myself.