Comments from Glen: Just something I came up with in a pinch while I was cooking in Keystone Colorado many years ago. The flavor in this recipe is quite unique. JellyBean is my beautiful new daughter and I am submitting this recipe in her honor.

1 cup Canteloupe, cut into 1/2" pieces

1 cup Honeydew Melon, cut into 1/2" pieces

1 tablespoon Red Onion, diced

1 tablespoon Red Bell Pepper, diced

1 clove garlic, minced or pressed

1 tablespoon Fresh Mint, minced (or 1 Tsp dried)

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Champagne or White Wine Vinegar

1/2 tablespoon White Wine or Champagne

1/8 teaspoon White Pepper or 1/4 tsp Crushed Red Pepper (to taste)

• Combine ingredients and let rest in the refrigerator for 1 hour stirring occasionally to let flavors blend. Will last about 4 days if refrigerated.
• Serve over/with grilled fish or chicken (or both if you have non-fish eaters in the house like I do!)
• Slight alterations make this a great salad too.