Thursday, August 30, 2007

Melon & Pineapple Salad with Chili Syrup

In Asia, Africa and Latin America, many countries successfully blend sweet with spice to create full bodied dishes that satisfy cravings. Read on to find Club Med's healthy version of a lollipop dipped in chili powder.

Melon & Pineapple Salad with Chili Syrup
Serving Size: 5
1/4 whole Pineapple -- cut into small triangles
1/16 whole watermelon -- cut in 1" cubes
1/8 cup sugar
1/8 cup water
5/8 whole Serrano peppers -- sliced
1 1/4 whole fresh mint sprigs

In a small saucepan, over medium-high heat, cook the sugar and water. When the mixture reaches 250F add the sliced Serrano and set aside to cool.

Mix together the pineapple and melon, drizzle with the cooled syrup and garnish with the mint.
Per Serving: 78 Calories; trace Fat trace Protein; 20g Carbohydrate; 1g Dietary Fiber

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