3 small cantaloupes, about 4 lbs or 1.8 kg total
1 medium papaya, firm-ripe, about 1 lb or 455g, peeled, seeded, and diced
1 medium cucumber, about 8 oz or 230 g, peeled, seeded, and diced
2 tbsp fresh mint , or 1 tbsp dried mint, minced
3 tbsp lime juice
1 tbsp honey
sprigs mint
Cut 2 of the melons in half lengthwise.
Scoop out and discard seeds.
If a melon half does not sit steadily, cut a very thin slice from the base so the melon half dews sit steadily.
Set melon halves aside.
Peel, seed, and dice remaining melon.
Transfer to a large nonmetal bowl.
Add papaya, cucumber, minced mint, lime juice, and honey.
Mix gently to combine.
Set a melon half in each of 4 bowls (or on 4 dinner plates).
Spoon ¼ of the fruit mixture into each melon half.
At this point, you may cover and refrigerate for up to 4 hours.
Just before serving, garnish each melon half with mint sprigs.
Sugar: 44g
:
Calcium: 63mg
Calories: 202kcal
Carbohydrates: 49g
Fat: 1g
Fiber: 6g
Iron: 1mg
Potassium: 1359mg
Protein: 4g
Saturated Fat: 1g
Sodium: 75mg
Vitamin A: 14811IU
Vitamin C: 204mg
