Melon-Mint Pinwheels

For a quick alternative, combine the cheese and mint leaves with 1 cup cubed cantaloupe, and toss gently.

Yield: 6 servings (serving size: 3 pinwheels)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Fat: 4.5g
  • Saturated fat: 2.8g
  • Carbohydrate: 2.3g
  • Cholesterol: 17mg
  • Iron: 0.2mg
  • Sodium: 202mg
  • Calories: 210
  • Protein: 2.8g
  • Calories from fat: 57%
  • Fiber: 0.1g
  • Calcium: 179mg


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


  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.
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