Name: Minty Melon Salad with Coconut Rose Milk
Ingredients: 1 cantaloupe, chopped in bite-size pieces or scooped with melon baller; 1 honeydew, chopped in bite-size pieces or scooped with melon baller; 1/2 watermelon, chopped in bite-size pieces or scooped with melon baller; 1 (13 oz) can coconut milk; 2 tablespoons rosewater; 1/3 cup salted pistachios, roughly chopped; 2 tablespoons mint leaves, torn in small pieces

Ingredients

Scale

1 cantaloupe, chopped in bite-size pieces or scooped with melon baller
1 honeydew, chopped in bite-size pieces or scooped with melon baller
1/2 watermelon, chopped in bite-size pieces or scooped with melon baller
1 (13 oz) can coconut milk
2 tablespoons rosewater
1/3 cup salted pistachios, roughly chopped
2 tablespoons mint leaves, torn in small pieces

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Instructions

Place melon balls in a large bowl and gently mix them with your hands.
In a separate bowl, combine coconut milk and rosewater. Stir to combine.
To serve, scoop melon balls in a serving glass or bowl. Top with 2 tablespoons of milk mixture, a sprinkle of mint and chopped pistachios.