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Minted Peaches and MelonsRecipe : Minted Peaches and Melons
Procedure :
2 sm Cantaloupes, peeled, seeded -and cut into 1/2 inch cubes (about 4-1/2 lbs.) 6 Medium-size peaches, peeled, -pitted and sliced (about -1-1/2 lbs.) 1/2 c Slivered toasted almonds 1/2 c Ornage juice 2 tb Lemon juice 1/4 c Chopped mint FROM: Reader's Digest Cook Now, Serve Later In a large bowl, stir together the cantaloupe, peaches, almonds, orange juice and lemon juice. (At this point the fruit can be refrigerated, tightly covered, for up to 8 hours.) Just before serving, toss with the mint. Serve cold or at room temperature. ----- |
