Skinny Dip: Cantaloupe Chutney

by Diane Lofshult

Food for Thought:

Serve this tasty chutney as a dip or as a topping for whole grains, steamed veggies, chicken, fish or tofu.

4 cups diced cantaloupe (about 1 melon)

1⁄3 cup golden raisins

1⁄3 cup minced red onion

1⁄4 cup sugar

1⁄4 cup water

3 tablespoons white-wine vinegar

1 teaspoon ground cumin

Combine all ingredients in a medium saucepan. Place pan over medium-high heat and bring mixture to a boil. Reduce heat and simmer for 25–30 minutes, until cantaloupe breaks down. Cool to room temperature, then drain (but reserve the liquid to use as a marinade for another dish). (Makes 10 servings).

Per serving: Each 1⁄4-cup serving contains: 62 calories; 0 g total fat; 0 g saturated fat; 16 g carbohydrates; < 1 g protein; 0 g dietary fiber; 12 milligrams (mg) sodium.

Source: The American Institute for Cancer Research Newsletter, Summer 2004.