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This recipe was created by Hubert Keller The combination of mint, grapefruit and melon is bright and refreshing and looks particularly beautiful when served in dark bowl. Note 1: Such as sauternes or California Late Harvested Sauvignon Blanc or Semillion Cut the cantaloupe in half. Seed both varieties of melons. Using a melon baller, scoop out the melon flesh and place into a mixing bowl. Using a serrated knife, peel the grapefruit and remove the white membrane around each segment; remove the seeds. Add the grapefruit segments, 4 mint leaves, black pepper and dessert wine to the melon balls. Gently combine all ingredients. Cover with plastic wrap and refrigerate for 1 hr. Divide the salad among 4 bowls. Spoon the liquid over the fruit and garnish each serving with 2 mint leaves. Serves 4 - 8 Serving Size: 1 C According to book: Cal 53, Fat 0.2g, Sod 8.3mg Entered into MasterCook and tested for you by Reggie & Jeff Dwork
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.3mg||0 %|
|Potassium 56.1mg||1 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.3g|
|Protein 0.2g||0 %|
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Calories per serving: 11
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