Melon Ball Salad Recipe

1 1/2 C. granulated sugar
1/4 C. water
1 ripe cantaloupe melon
1 ripe honeydew melon
1/4 C. fresh mint leaves

Mint springs and seedless red grapes for garnish

In a small saucepan, combine sugar and water. Place saucepan over medium heat and cook, stirring occasionally, until mixture comes to a boil. Set aside and allow to cool.

Cut the melons in half and remove the seeds. Using a Parisienne scoop (also called a melon baller), scoop balls from the melons. If you don't have a melon baller, carefully cut melon into bite-size pieces with a sharp knife.

Wash and dry mint springs. Pick off leaves. Stack mint leaves on top of each other and roll up. Cut the roll crosswise to make thin strips of mint (called chiffonade).

Combine syrup, melons and mint in bowl. Toss well and chill until serving time. Spoon into individual serving dishes and garnish with mint sprigs and grapes.

Makes 8 servings.

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