During the summer months, melons are my favorite fruits to eat. This recipe is the result of an experiment for a new fruit salad.—Barbara Mctighe, Butler, Pennsylvania
- 1/2 cup sugar
- 1/2 cup water
- Juice and grated peel of 1 lime
- 2 cups watermelon balls
- 2 cups cantaloupe balls
- 2 cups honeydew balls
- In a small saucepan, heat sugar, water, lime juice and peel; bring to a boil. Reduce heat and simmer 5 minutes. Cool. Pour sauce over fruit and toss to coat. Chill 4 hours. Yield: 12-16 servings.
Originally published as Melon Balls with Lime Sauce in Country Woman July/August 1991, p35
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