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Ingredients Edit

Directions Edit

  1. Combine sugar and wine in saucepan and cook over medium-low heat, stirring, until sugar dissolves.
  2. Add bell peppers and remove from heat.
  3. Cool and add chiles, lime juice, mint and peppers.
  4. Leftover syrup can be stored in refrigerator for up to 2 weeks.
  5. To serve, cut melons in half and remove seeds.
  6. Cut into decorative shapes and arrange attractively on chilled plates.
  7. Spoon chile syrup over melons and garnish with fig fans and flower petals, if available.

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