Sweet, fresh cherries make this light, early summer salad equally perfect for a buffet lunch or part of a simple family meal.
1 Tuscan melon or other cantelope, seeds and skin removed, and cut into 1/2 cubes
1 1/2 cups pitted, sliced fresh cherries
1/4 cup minced fresh mint plus mint sprigs for garnish
2 tablespoons Apicoltura Dr. Pescia Tuscan Acacia Honey
1 tablespoon lemon juice
Juice of 2 limes
Put the cantaloupe, honeydew melon, and minced fresh mint in a bowl and turn several times. Put the honey in a bowl with the lemon juice and stir until the honey dissolves, a minute or two. Pour this over the melons and turn several times. Add the cherries, turning them in as well. Pour the lime juice over all, garnish with mint sprigs and serve.