1 med. cantaloupe
1/2 med. honeydew melon
1 pt. strawberries
12 fresh mint leaves

Seed and skin melons and cut into bite sized pieces. Wash and hull the strawberries, cutting the larger ones into halves or quarters. Bruise the mint leaves. In a large bowl, combine the fruit and the mint well. Refrigerate for at least 3 hours before serving.