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Nutrition Facts
Serving Size 1 (244g) Recipe makes 4 servings The following items or measurements are not included below: spearmint
Calories 227
Calories from Fat 109		(48%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 36mg		1%
Potassium 421mg		12%
Total Carbohydrate 30.2g		10%
	Dietary Fiber 4.5g	17%
	Sugars 22.8g
Protein 3.0g		6%
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Cantaloupe Salad With Spearmint Cream

Recipe #398746 | 10 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Coasty
Nov 10, 2009

Refreshing salad. I prefer not to have my fruit cold out of the fridge but at room temperature but you could refrigerate the fruit before serving.

1
Place aside 6 spearmint leaves for garnishing.
2
Plunge the spearmint into boiling water for about 20 seconds and then refresh in iced water.
3
Drain then squeeze out water, remove the leaves from the stems. Blend the leaves, cream and sugar. Don't over blend. Set aside.
4
Peel the mango and cut into chunks, do the same with the cantelope. Pour over the lime juice and mix gently. Add the raspberries and again mix gently so not to bruise the raspberries.
5
Plate up and scatter torn spearmint leaves over. Serve with a dollop of spearmint cream.