Cantaloupe Salad With Spearmint Cream

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.

4. 4

   Blend the leaves, cream and sugar.

5. 5

   Don't over blend.

6. 6

   Set aside.

7. 7

   Peel the mango and cut into chunks, do the same with the cantelope.

8. 8

   Pour over the lime juice and mix gently.

9. 9

   Add the raspberries and again mix gently so not to bruise the raspberries.

10. 10

    Plate up and scatter torn spearmint leaves over.

11. 11

    Serve with a dollop of spearmint cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.