1 small cantaloupe
1 small honeydew melon
1 lime, halved
handful mint leaves
1. Cut the melons in half, remove seeds and make melon balls with a melon baller. If you don’t have a melon baller (sad face!), you can cut the melon into bite sized-chunks.
2. Put melon balls in a serving dish and refrigerate until cold. Just before serving, squeeze fresh lime juice over the melon, and toss.
3. Cut the mint leaves into slivers and scatter over the melons, tossing lightly.
Serves 6 to 8
(Recipe slightly adapted from Heart of the Artichoke by David Tanis)
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