Fresh melon and blueberries pair beautifully in this simple breakfast starter or light dessert.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2005
Ingredients
Method
Scrape out seeds from cantaloupe. Cut into 8 wedges; cut off skin. Set aside.
Cut off rind and outer membrane of grapefruit. Working over bowl to catch juice, cut between membrane and pulp to release fruit into bowl, squeezing membranes to extract juice.
Arrange melon and grapefruit on plates.
Remove all but 2 tbsp (25 mL) grapefruit juice from bowl and reserve to drink. Whisk lemon juice, honey, and hot pepper flakes (if using) into remaining juice in bowl. Stir in blueberries and half of the mint; spoon over fruit. Sprinkle with remaining mint.
Nutritional facts <b>Per serving:</b> about
- Sodium 8 mg
- Protein 1 g
- Calories 69.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 17 g
%RDI
- Iron 2.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 23.0
- Vitamin C 92.0
