Piel de Sapo Melon with Fresh Mint and Lime
This melon is quite popular in countries like Spain, although you find lots of them grown on the West coast in California—they are starting to become more accessible on supermarket shelves across the U.S. You don’t need to melon-ball the flesh, I just think it looks so nice! This recipe will taste wonderful with all types of melon.
- Time: 20 min
- Servings: 6
Source: Bloom Cooking
Ingredients
- Ripe Piel De Sapo Melon, Rind Removed and Flesh Melon-balled
- Fresh Mint Leaves, Very Finely Sliced
- Juice of ½ Fresh Lime