Melons with Sherry and Mint

[Guest guest]

Melons with Sherry and Mint

 

1 cup balled or cubed honeydew

1 cup balled or cubed orange-fleshed honeydew

1 cup balled or cubed Crenshaw melon

1/4 cup dry sherry

2 tbsps. finely chopped fresh mint

4 sprigs of mint for garnish

 

Toss fruit with sherry and chopped mint. Marinate in the fridge for 1 hour.

Spoon in to decorative glasses, garnish with mint, and serve.

Makes 4 servings.

Calories 61, Fat 22 g, Carbs 11 g, Sodium 141 mg, Fiber 1.4 g.