The longer this salad sits and the flavors meld, the spicier it gets.
Cooking Light JUNE 2003
Combine sugar and water in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; add pepper. Chill.
Combine sugar mixture, honeydew, and cantaloupe in a large bowl. Cover and refrigerate 4 hours or overnight. Serve with a slotted spoon.
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