Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

June 3, 2014

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plate_Small_question_mark.pngWant to cut the granulated sugar? Try either agave or maple syrup in its place. You could even use dates, which are very sweet and dissolve quite easily when blended with a bit of water.


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Chilled Melon and Grapefruit in Mint and Ginger Sauce


Show your dad that you care by serving him this delicious treat at your Father’s Day celebration!

Makes 4 servings


2 pounds cantaloupe or other muskmelon
4 medium grapefruits, peeled, segmented, and seeded
1 1/4 cups grapefruit juice
1 cup palm, brown, or white sugar
3/4 cup fresh lemon juice
2 tablespoons minced fresh ginger
10 fresh mint leaves, crumbled
4 small mint sprigs (optional)


Scoop out cantaloupe using a melon baller, or cut into 1/2-inch cubes. Divide the cantaloupe and grapefruit between four individual serving plates. Chill until ready to serve.

In a medium saucepan, combine grapefruit juice, sugar, and lemon juice. Stir ingredients over medium heat until sugar is dissolved. Do not boil. Add ginger and chill 1 to 2 hours.

Just before serving, top fruit with sauce and sprinkle with mint. Garnish with mint sprigs, if using.

Per serving (1/4 of recipe): 296 calories; 0.8 g fat; 0.2 g saturated fat; 2.5% calories from fat; 0 mg cholesterol; 3.1 g protein; 75.2 g carbohydrates; 65.3 g sugar; 3.5 g fiber; 35 mg sodium; 85 mg calcium; 1.5 mg iron; 187.2 mg vitamin C; 3,859 mcg beta-carotene; 0.9 mg vitamin E

Source: Chateau de la Messardiere, Saint-Tropez, France. Published in The Best in the World, Neal D. Barnard, M.D., editor.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: