Place melon chunks and strawberries in a large shallow dish. Combine orange juice and brown sugar and pour over fruit. Marinate mixture in the refrigerator for at least 2 hours. Combine sour cream, honey and ginger in a small bowl and refrigerate for about 30 minutes. Spoon melons into individual serving bowls, and top with sour cream mixture. Garnish with fresh mint leaves. From 1993 "Shepherds Garden Seeds Catalog," pg. 29. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10.4mg||0 %|
|Potassium 144.9mg||4 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 24.3g|
|Protein 0.6g||1 %|
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Calories per serving: 100
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