Serves: 4
Total Calories: 152

2 honeydew melons
2 mangos peeled and cut into 1/2 inch cubes
1 avocado peeled and cut into 1/2 inch cubes
1/4 red onion finely diced
1/4 jicama diced (1/2 inch cubes)
1/4 cup cold pressed extra virgin olive oil
1/4 cup freshly squeezed lime juice
2 tablespoons chopped fresh mint leaves
1/2 teaspoon red pepper flake
pinch sea salt

1. Cut each melon in half and scoop out the seeds. (The four halves will serve as bowls.) Set aside for later.

2. Place the rest of the ingredients in a medium bowl and mix gently by hand to combine.

3. Distribute the mixture evenly into the melon bowls. Serve immediately.

For a Change . . .
* Experiment with different varieties of melon, such as casaba, Galia, canteloupe, crenshaw, or Tokyo King.

Tip . . .
If after scooping out the seeds the melon bowl seems too shallow to hold the filling, simply use a spoon or ice cream scoop to scoop out some of the melon flesh, creating a deeper bowl.

Nutritional Facts:

Serves: 4
Total Calories: 152
Calories from Fat: 120

More Recipes from the The World Goes Raw Cookbook:
Mango Soup with Sweet Cashew Cream
"Conch" Fritters
Mango Salsa
Mustard Sauce
Spinach Salad with Jicama and Pineapple
Avocado, Mango, and Melon Salad
Caribbean Lime Dressing
Pomegranate Honey Vinaigrette
Sweet Potato Stew
"Whitefish" Melon
How To Filet and Marinate a Melon
Roti with Curried Pea and Sweet Potato Filling
Caribbean Spinach Bisque
Banana Mango Cream Pie
Mango Ice Pops
Coconut Ice Cream with Banana Crumble