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A great summer recipe from Woman's Weekely Fruit and Vegetable cookbook. This looks good with the sticks standing in a martinai style glass, with the cream splogged on top.
- Cut the melons into strips 2-3 inches long as you would a carrot baton.
- Canteloupe Cream:.
- Blend or process melon until smooth, add remaining ingredients blending until mint is finely chopped.
- Serve over melon strips arranged in serving glasses.