1 c Canteloupe; cubed
1 c Watermelon; cubed & seeded
2 c Grapes; green seedless
5 ts Lime juice
1/2 c Honey
2 tb Mustard; dijon
Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
to serve, pour out the liquid, drying out serving bowl. Whisk together
remaining lime juice, honey and mustard. Toss with fruit.
Source: Southern Cooking - Lee Bailey
posted by Anne MacLellan
