Melon Fresco
Yield
4 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cantaloupe
|
*
|
| ½ | cup |
water
cold |
|
| 2 | tablespoons |
lime juice
|
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cantaloupe
|
*
|
| 118 | ml |
water
cold |
|
| 3E+1 | ml |
lime juice
|
|
| 15 | ml |
sugar
|
|
Directions
If using fruits with seeds, remove the seeds first; other fruits may be combined in the blender, poured over ice and enjoyed.
Some of the most delicious frescos are made with mulberry, soursop, papaya and starfruit, but they can also be made with peaches or strawberries - or with home grown canteloupe.
After pureeing, you can adjust the sweetness to taste.
Peel and seed melon, chop coarsely.
In blender, purée melon, water, lime juice and sugar until frothy and smooth.
Divide among 4 glasses, adding ice if desired.
Serve immediately.
