1. For salad, combine melon, kiwi, and lime zest. Toss until well-combined.
2. In a heavy saucepan cook lime juice and grape juice together. Dissolve cornstarch in seltzer water, and add, stirring constantly. Add green food coloring, and continue to heat, until it start to boil. Turn down heat, and let simmer, until it reduces by half, about 5-6 minutes.
3. Add juices to salad, and stir. Set fruit salad aside.
4. For minted marshmallows dissolve powdered sugar in seltzer water. Add peppermint extract and green food coloring. Stir until well-combined Add marshmallows, and stir until marshmallows are well-coated. Spread on a cookie sheet and place in an unheated oven for 2-3 hours, or until marshmallows are dry. Refrigerate until ready to use.
5. Add minted marshmallow to the top of the salad. Place lime wedges on top and serve.
Submitted by: Daniel Lee Mishkin
