Instructions: Slice the hearts of palm into 1/2 circles. Peel and slice honeydew melon and/or cantaloupe into thin pieces. Toss with shredded lettuce and or young spinach leaves. Toss with dressing. Allow to stand at room temperature for about 15 to 30 minutes. Serve with a sweet bread - corn, squaw, pumpernickel. (Tip: dont serve sour dough Italian).

Pick-A-Dilly is a restaurant in Nassau that is popular with locals as well as tourists. They serve traditional Bahamian food with a sophisticated international flare. A Pick-A-Dilly specialty, this salad combines slices of sweet melon with delicate hearts of palm - the bud of the palmetto tree. They arrange the salad pieces for presentation in the shape of a palm tree. To see these instructions see

(vegetarian) site. But, the scale seemed extraordinary. We werent that hungry. To serve six, I guess you could use 2 whole melons, as they suggest, and nibble during a leisurely lunch. We cut that back to 1/2 a big honeydew. The Chutney Vinaigrette was good and will make a tangy dipping sauce for chicken pasta salads. Its a mustard mango chutney. Add a little red chile pepper flakes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.