Reviewed: Jul. 21, 2009

I had to give this 5 stars for amazing flavor and ease of the recipe. I made a "salad" out of cantelope, honeydew, and watermelon balls and then tossed in all the marinade ingredients. It sat in the marinade overnight and then I drained the extra liquid and served with the sourcream dip for a breakfast potluck the next morning. It was a hit!

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Reviewer:

Babygirl77

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 19, 2009

In fairness, I made this recipe sans dip, so my rating is slanted somewhat. We were doing a picnic-style meal and the dip didn't seem practical in that setting. I loved the salad. My party did not share my opinion. I'll try this again in a different setting with the dip.

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Reviewer:

GRECKLE

Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

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Reviewed: Jul. 7, 2007

A very tasty, elegant, and refreshing summer dish. I would *not* recommend doing what I did: treating it like a fruit salad and dumping the dip all over the fruit. The effect was a little overwhelming. Either make it as a fruit salad and leave out the dip (still *very* good) OR do what the recipe says and use the dip as it was intended.

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