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Ingredients: 3 Pound(s) Melons w/Different Colors 3 medium Tomatoes 1 Tablespoon(s) Chopped Fresh Mint 6 Tablespoon(s) Sunflower Oil 2 Tablespoon(s) White vinegar 1/4 Teaspoon(s) Sugar Directions: Cut the melons in half and remove and discard the seeds. Using a melon baller, cut balls from the flesh of the melons into a bowl, or cut into neat cubes. Peel the tomatoes: cut out the cores and score an "X" on the base of each on, then immerse into a bowl of boiling water until the skins start to split. Transfer immediately to a bowl of cold water. Peel and seed the tomatoes, then cut the flesh into long strips. Add the strips to the melon. In a small bowl whisk together the oil and vinegar, then add the sugar, and salt and pepper to taste. Pour the dressing over the melon and tomato mixture. Cover and chill at least 1 hour. To serve, stir the 1 Tb chopped mint into the melon and tomato mixture, spoon the salad into chilled bowls, and garnish each serving with a mint sprig.
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Refrigerate until ready to serve. **Can also a Pepones et melones (water and honey melons) Cook diced melons in a pan together with spices and herbs until done. Sometimes asafoetida is added. Summer fruit slaw In a small bowl, combine mayonnaise, whip topping, sugar, and orange peel; blend well. In a large bowl, combine cabbage, orange segments, and sunflower seeds. Add mayonnaise mixture; toss to coat.