Photo: Art Rachen
Estimated Nutrition (whole recipe, rough)
146
Calories
2g
Protein
0g
Fat
38g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Seed | not in our table | 0 |
| Papaya | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 small cantaloupes, cut in half,seeds removed
- 1 medium firm ripe papaya, peeled,seeded & diced
- 1 medium cucumber, peeled and seeded,diced
- 2 tablespoons fresh mint, chopped or 1 teaspoon dried mint (fresh is best)
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- mint sprigs (optional)
Directions
1
Take one of the melons, peel it and dice it.
2
In a large non metal bowl, combine the 1 canteloupe, papaya, cucumber, chopped mint, lime juice& honey, mix gently Set the 4 remaining canteloupe halves in 4 bowls and fill with the fruit mixture Cover and refrigerate (up to 4 hours) until ready to serve.
3
Category:Californian Recipes
4
Category:Californian Salads
Recipe sourced from
fandom