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Melon, Pineapple and Grape Cocktail

Melon, Pineapple and Grape Cocktail
D. Cameron Lawrence for NPR /

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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