Melon with Mint and Peanuts

For this super easy, impressive snack, use whatever orange-fleshed melons are in season: cantaloupe, casaba, crenshaw, canary, etc.


1 cantaloupe, cut into thin, naturally shaped slices with no rind.

¼ cup fresh lime juice

¼ cup Cobram Estate® Extra Virgin Olive Oil

½ cup roasted peanuts, rough chopped

10 fresh mint leaves


1. Using a large mixing bowl, toss melon with olive oil and lime juice, seasoning with a pinch of salt to taste.

2. Place melon on a platter and drizzle with excess lime juice and olive oil.

3. Sprinkle the toasted peanuts on top and garnish with mint leaves, torn into pieces.

California Harvest Feast Recipes
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