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Sliced melon with mint-scented syrup

In a bowl, whisk 1/4 cup chopped fresh mint with 1/4 cup fresh lime juice and 3 tablespoons honey. Peel and seed a ripe, 3-pound cantaloupe or honeydew melon; place on a serving platter. Spoon syrup over melon.

Can be made 4 hours ahead; cover and refrigerate. Garnish with whole strawberries or seedless grapes, and sprigs of fresh mint.

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