Thai Cold Melon Salad

      Adapted from “San Francisco Flavors,” Chronicle Books.

      2 cups diced honeydew melon

      2 cups diced cantaloupe

      2 cups seeded, diced watermelon

      1 cup unsweetened coconut milk

      1/4 cup fresh lime juice (about 3 limes)

      1 1/2 teaspoons Asian chili sauce

      1 tablespoon grated fresh ginger

      2 tablespoons coarsely chopped fresh cilantro

      1 tablespoon coarsely chopped fresh basil

      3 tablespoons coarsely chopped fresh mint, plus 1 tablespoon minced mint for garnish

      1 tablespoon peanuts, toasted and finely chopped

      In blender or food processor, puree honeydew, cantaloupe and watermelon.

      Add coconut milk, lime juice, chili sauce, ginger, cilantro, basil and chopped mint.

      Cover and refrigerate at least 1 hour or overnight.

      Serve garnished with minced mint and peanuts.

      Makes 8 servings.

      Per serving: 121 calories; 8 g fat (6.5 g saturated fat; 60 percent calories from fat); 13 g carbohydrates; 0 mg cholesterol; 32 mg sodium; 2 g protein; 2 g fiber.