Minty Melon

By • July 2, 2012 0 Comments

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Author Notes: I know this barely counts as a recipe--so few ingredients, and such simple assembly--but it is an ideal appetizer for a summer gathering, particularly outdoors. If you ball the melon about an hour before serving, and let it sit with fresh mint leaves, something magical happens: the melon absorbs the flavor of the mint, rendering it even more refreshing than it was before. The dish is bright, reviving and dead simple to make--exactly what I look for when putting together a summer party menu. Cristina Sciarra

Serves about 12 partygoers

  • 1 canteloupe
  • 1/2 a watermelon
  • a bunch of mint, as fresh as possible
  1. Cut the cantaloupe in half, and scoop out the seeds; discard.
  2. With a melon baller, portion both halves of the cantaloupe into a large bowl, or directly into your serving dish. Do the same with the watermelon half.
  3. Using kitchen sheers, snip your mint into small sprigs. Disperse them evenly throughout the cantaloupe/watermelon balls. (Reserve a few to use as decoration later.)
  4. Cover with plastic, and let the fruit sit for about an hour. Just before serving, stick some of the melon balls with toothpicks, for easy eating. (You can remove the steeping mint, or leave it in. If you remove it, use the few reserved sprigs as decoration.)

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