Seed melons, cut flesh into bite-sized pieces and place them in a bowl. Cut pineapple from its rind, remove core and cut flesh into bite-sized pieces. Add pineapple, chiles and lime zest to bowl and toss well. Drizzle lime juice over fruit and toss again. Cover bowl with plastic wrap and refrigerate for at least half an hour. Taste and add a little lime juice if necessary. Serve cold. Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 14.3mg||0 %|
|Potassium 286.3mg||8 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 16.8g|
|Protein 1g||1 %|
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Calories per serving: 73
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