This will ‘hit-the-spot’ for lunch or brunch!
Number of Servings: 4
4-5 cups of cut up (small cubes or small balls) cantaloupe, honeydew, and watermelon
a few blueberries, blackberries, or raspberries
½ cup of mint leaves, torn; or left whole if small
1 ½ tablespoons (25 mL) pear vinegar, or apple cider vinegar
2 teaspoons (10 mL) apple jelly, melted
2-3 drops of pure vanilla extract
2 tablespoons (30 mL) walnut oil
2 tablespoons (30 mL) vegetable or grapeseed oil
- Prepare all of the melon pieces and place in a glass bowl with some berries.
- Mix vinaigrette: Stir together vinegar, melted jelly, and vanilla. Drizzle in the oil and whisk until well mixed. Sprinkle with a little salt.
- Pour vinaigrette over fruit and gently combine. Fold in chopped mint.
- Serve immediately and at room temperature.
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