Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Melon | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/3 cup granulated sugar or honey
- 1/4 cup white wine or water
- 1 tsp. minced red bell pepper
- 1 tsp. minced yellow bell pepper
- 2 tsp. seeded and minced serrano chiles, or to taste
- 1/4 cup fresh lime juice
- 1 Tbs. minced fresh mint
- 2 medium-sized honeydew, cantaloupe, crane or other ripe melon
- 8 fresh figs, cut into fans
- Edible flower petals, if available, for garnish
- =
Directions
1. Combine sugar and wine in saucepan and cook over medium-low heat, stirring, until sugar dissolves. Add bell peppers and remove from heat. Cool and add chiles, lime juice, mint and peppers. Leftover syrup can be stored in refrigerator for up to 2 weeks.
2. To serve, cut melons in half and remove seeds. Cut into decorative shapes and arrange attractively on chilled plates. Spoon chile syrup over melons and garnish with fig fans and flower petals, if available.