2 sm Cantaloupes, peeled, seeded
-and cut into 1/2 inch cubes (about 4-1/2 lbs.) 6 Medium-size peaches, peeled,
-pitted and sliced (about -1-1/2 lbs.) 1/2 c Slivered toasted almonds
1/2 c Ornage juice
2 tb Lemon juice
1/4 c Chopped mint
FROM: Reader’s Digest Cook Now, Serve Later In a large bowl, stir together the cantaloupe, peaches, almonds, orange juice and lemon juice. (At this point the fruit can be refrigerated, tightly covered, for up to 8 hours.) Just before serving, toss with the mint. Serve cold or at room temperature. —–