1 small serrano peppers (wear plastic gloves when handling) or 1 small
jalapeno pepper, cut into strips
( wear plastic gloves when handling)
fresh basil leaf, slivered
2 teaspoons lemon juice or 2 teaspoons
1 teaspoon Splenda sugar substitute or 1 teaspoon
- In a bowl, combine the cantaloupe, honeydew melon, pepper, basil, lemon or lime juice, and sugar.
- Toss to mix.
- Cover and refrigerate for 30 minutes.
- Toss before serving.
- If desired, pick out and discard the pepper strips before serving.