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Makes 4 servings; equals two 5 A Day servings
1 cup honeydew, cut into chunks
1 cup watermelon, cut into chunks
2 Kiwano melons
Pulp from 1 Kiwano Melon above
1/2 cup cantaloupe, cut into chunks
2 tsp fresh mint, chopped
1 tsp grated orange peel
1 tsp sugar
Fresh mint sprigs (optional garnish)
In a bowl, toss together honeydew and watermelon chunks. Halve both kiwano melons lengthwise. Scoop out interior of first kiwano melon and add to melon mixture. Scoop out interior of second horned melon and reserve for making sauce. Divide melon mixture evenly among the kiwano melon shells.
For Sauce, Place reserved kiwano melon pulp in food processor or blender with 1/2 cup cantaloupe chunks, mint, orange peel, and sugar. Cover and process until smooth.
Pour sauce over fruit in shells; garnish with mint sprigs.
Nutritional analysis per serving: Calories 55, Fat .3g, Calories from Fat 5%, Protein 1g, Carbohydrates 12g, Fiber 1g, Cholesterol 1mg, Sodium 7mg.
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