Title: Honeydew Salsa
Categories: None
Yield: 1 Servings

2 tb Sugar
2 tb Cider vinegar
1 Fresh jalapeno, seeded and
-finely minced
3 c Ripe honeydew melon, diced
1 Sweet onion, finely diced
1/4 c Minced fresh mint
Salt and white pepper to
-taste.

From this past Thursday's Food section in the Miami Herald to serve with
grilled foods.

Cook's note: Add less jalapeno than you think you might need; taste and add
more if you need to balance the fruit's sweetness.

Combine sugar, vinegar and jalapenos in a small, nonreactive saucepan.
Simmer over medium heat for 2 to 3 minutes. Remove from heat and cool. In a
nonreactive bowl, combine melon, onion and sugar mixture. Stir gently and
allow to rest for at least 30 minutes, but not more than 3 hours. Toss in
mint and season to taste with salt and white pepper. Makes 7 half-cup
servings.

Per serving: 39.7 calories, .42 grams protein, 10.7 grams carbohydrate,
.014 grams fat, 2% calories as fat, 0.7 grams fiber, 0 mg cholesterol, 8.2
mg sodium. Posted to EAT-L Digest by "Pamela F. Wagner"
on Jul 5, 1997