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Melon-Mint Pinwheels

Prep time 22 mins
Yield 6 servings (serving size: 3 pinwheels)
For a quick alternative, combine the cheese and mint leaves with 1 cup cubed cantaloupe, and toss gently.


  • 1/4 small firm ripe cantaloupe
  • 3 1/2 ounces Manchego or Romano cheese, thinly shaved
  • 18 large mint leaves
  • 6 lime wedges

Nutrition Information

  • fat 4.5 g
  • satfat 2.8 g
  • carbohydrate 2.3 g
  • cholesterol 17 mg
  • iron 0.2 mg
  • sodium 202 mg
  • calories 210
  • protein 2.8 g
  • caloriesfromfat 57 %
  • fiber 0.1 g
  • calcium 179 mg

How to Make It

  1. Cut cantaloupe wedge in half lengthwise; remove rind from cantaloupe. Cut 18 long, thin strips from side edge of cantaloupe wedges using a vegetable peeler or cheese slicer. Reserve remaining cantaloupe for another use.

  2. Divide cheese and mint leaves evenly among cantaloupe strips, placing cheese and mint at 1 end of each cantaloupe strip. Roll cantaloupe strips around cheese and mint, jelly-roll fashion, to create a pinwheel; secure with wooden picks. Arrange pinwheels on a platter, and serve with lime wedges.

Oxmoor House Healthy Eating Collection