1 honeydew melon, peeled, seeded and cubed
12 kiwis, peeled and chopped
2 tsp. lime zest
3 tbsp. lime juice
1 cup white grape juice
1/4 cup cornstarch
1/4 cup seltzer water
2-3 drops green food coloring

For salad, combine melon, kiwi, and lime zest. Toss until well-combined.

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 to 6 minutes.

Add juices to salad, and stir. Set fruit salad aside.

MINTED MARSHMALLOWS:

2 1/2 tsp. confectioners' sugar
1/4 cup seltzer water
1/2 tsp. peppermint extract
2-3 drops green food coloring
2 cups mini marshmallows
fresh lime wedges, for garnish

Dissolve confectioners' 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 to 3 hours, or until marshmallows are dry. Refrigerate until ready to use.

Add minted marshmallow to the top of the salad. Place lime wedges on top and serve.

Submitted by: Daniel Lee Mishkin