This dish is delightful as part of a summer breakfast or brunch. It can be prepared the night before. The recipe is adapted from Vegetarian, consultant editor Nicola Graimes (Barnes & Noble Books 2002).
Makes 4 servings
1/2 of a ripe, medium cantaloupe
8 ounces fresh pineapple (or 8-ounce can pineapple chunks in their own juice)
8 ounces seedless green grapes, washed and halved
1/2 cup white grape juice
Fresh mint leaves, for garnish
Remove the seeds from the melon half and use a melon-baller to scoop out evenly sized balls of melon.
Using a sharp knife, cut the skin from the pineapple and discard. Cut the fruit into bite-size chucks.
Combine all fruits in a glass serving dish and pour the juice over the fruit. Toss lightly. Cover and chill. Just before serving, place mint leaves over the fruit.
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