• 1 ripe cantaloupe, seeded and diced
  • 2 tablespoons fresh lemon juice
  • 1 small honeydew, seeded and diced
  • 2 tablespoons fresh lime juice
  • 1 ½ teaspoons fresh minced mint leaves


In a blender, puree cantaloupe with lemon juice. Transfer the mixture to a container and refrigerate 3 hours.
Rinse blender and puree honeydew and lime juice and mint. Put in another container and chill three hours.
At serving time, put the purees in two pitchers with spouts. With one pitcher in each hand, simultaneously pour equal amounts of purees into individual bowls. A cool, ying-yang thing happens.


Jane Brody