Fire and Ice Melon Salad

1 small, ripe cantaloupe, peeled, seeded and cut into ¾-inch dice (for 2 cups)

½ small seedless watermelon, peeled and cut into ¾-inch dice (for 2 cups)

½ large honeydew, peeled, seeded cut into ¾-inch dice (for 2 cups)

2-3 jalapeno peppers, stem and seeds removed, diced

Fresh ginger, grated, to taste

2 limes, juiced   

⅓ cup cilantro leaves 

Put each batch of melon cubes into its own bowl; cover and chill well.

In a small bowl, mix the lime juice, jalapeno and ginger. Chill until ready to use.

To serve: Arrange melon dices in rows of alternating colors on a chilled platter. Spoon dressing over all and garnish with cilantro leaves.

Serves 12.

Cook's note: You may toss each batch of cut melon with some of the lime juice mixture and cilantro, and layer the melon into small glasses. Garnish with additional cilantro.

@Recipe nutrition:Nutrition values per serving: 34 calories, 0 fat, 8 g carbohydrate, 1 g protein, 0 cholesterol, 7 mg sodium.

Registered dietitian Pamela Smith, pamsmith.com