Melon Trio With Sherry And Mint - cooking recipe

Ingredients

1 cup cubed honeydew melon
1 cup cubed cantaloupe
1 cup cubed Crenshaw melon
1/4 cup dry sherry
2 tablespoons chopped fresh mint leaves
1 sprig mint leaves, for garnish

Preparation

In a medium bowl, toss the honeydew melon, cantaloupe, and crenshaw melon cubes with sherry and 2 tablespoons of mint. Refrigerate for 1 hour to blend the flavors.
To serve, spoon into decorative glasses, and garnish with a mint leaf or two.