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Recipe from: Stephanie da Silva
3 ⅓ cups honeydew melon, diced
¾ cup peanuts, chopped
thai chiles, red and green, to taste
¾ cup mint leaves, fresh, chopped
1 teaspoon rosemary, fresh, minced
1 teaspoon salt
Combine all ingredients. Chill.
Serve as a condiment for tortillas, corn bread, fish or chicken.