Instructions: 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

NOTES : We made the spicy melon and grapefruit salad and it was very good.

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