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    You are in: Home / Australian / Cantaloupe Salad With Spearmint Cream Recipe
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    Cantaloupe Salad With Spearmint Cream

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Coasty's Note:

    Refreshing salad. I prefer not to have my fruit cold out of the fridge but at room temperature but you could refrigerate the fruit before serving.

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    Units: US | Metric


    1. 1
      Place aside 6 spearmint leaves for garnishing.
    2. 2
      Plunge the spearmint into boiling water for about 20 seconds and then refresh in iced water.
    3. 3
      Drain then squeeze out water, remove the leaves from the stems. Blend the leaves, cream and sugar. Don't over blend. Set aside.
    4. 4
      Peel the mango and cut into chunks, do the same with the cantelope. Pour over the lime juice and mix gently. Add the raspberries and again mix gently so not to bruise the raspberries.
    5. 5
      Plate up and scatter torn spearmint leaves over. Serve with a dollop of spearmint cream.

    Ratings & Reviews:


    Nutritional Facts for Cantaloupe Salad With Spearmint Cream

    Serving Size: 1 (275 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 227.7
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 7.3 g
    Cholesterol 39.6 mg
    Sodium 36.8 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 4.4 g
    Sugars 22.8 g
    Protein 3.0 g

    The following items or measurements are not included:


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