Minted Cantaloupe Sauce

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Cantaloupe positive mint equals chill and refreshing. This no-cook condiment is pureed successful a nutrient processor. The light-orange-colored condiment is flecked with greenish mint leaves and goes particularly good with effect sorbets. Two cups of ripe honeydew oregon different melon tin beryllium substituted for the cantaloupe.

The condiment tin beryllium covered and refrigerated for up to 2 days.

From cookbook writer Elinor Klivans.

Ingredients

measuring cup

Servings: 1-1.5 cups

1/2 to 3/4 ripe cantaloupe, peeled, seeded and chopped into 1-inch pieces (about 2 cups)
1 tablespoonful sugar
Freshly squeezed foodstuff of 1/2 citrus (1 tablespoon)
2 tablespoons finely chopped mint leaves (from astir 25 leaves), positive a fewer mint leaves for garnish

Nutritional Facts

Per tablespoon

Calories
10
Carbohydrates
3 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Elinor Klivans.

Tested by Mike Cutler.

Published August 3, 2010

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Updated March 13, 2026

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