Melons with Sherry and Mint
1 cup balled or cubed honeydew
1 cup balled or cubed orange-fleshed honeydew
1 cup balled or cubed Crenshaw melon
1/4 cup dry sherry
2 tbsps. finely chopped fresh mint
4 sprigs of mint for garnish
Toss fruit with sherry and chopped mint. Marinate in the fridge for 1 hour. Spoon in to decorative glasses, garnish with mint, and serve.
Makes 4 servings.
Calories 61, Fat 22 g, Carbs 11 g, Sodium 141 mg, Fiber 1.4 g.
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