1 1/4 cup honeydew or cantaloupe chunks, divided
1 1/4 cup seedless watermelon chunks, divided
2 horned melons
2 teaspoons chopped fresh mint
1 teaspoon grated orange peel
1 teaspoon sugar
Fresh mint sprigs for garnish, optional


1. In a bowl, toss together 1 cup honeydew or cantaloupe and 1 cup watermelon chunks. Halve both horned melons lengthwise. Scoop out interior of first horned melon and add to melon mixture. Scoop out interior of second horned melon and reserve for making sauce. Divide melon mixture evenly among the horned melon shells, refrigerate until ready to use.
2. Place reserved horned melon pulp in food processor fitted with the metal blade or blender with remaining melon chunks, mint, orange peel, and sugar. Cover and process until smooth. Pour sauce over fruit in shells; garnish with mint sprigs, if desired.

Recipe Courtesy of Freida's, The Specialty Produce People.

The exotic-looking horned melons make an interesting serving bowl for this light melon dessert.

Melon With Minted Horned Melon Sauce
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