Summer is the time for lightening up and taking advantage of all the fresh fruits and vegetables…but that doesn’t mean giving up on delicious treats.
This tri-color melon salad with mint simple syrup is possibly one of the healthiest “desserts” I have ever come up with, but on a hot summer evening nothing could be more refreshing or perfect.
Like so many of my recipes, you can definitely improvise based on your own tastes. You don’t have to use honeydew, cantaloupe and watermelon – you can use whatever fruits suit your own palette. And what if you don’t like mint?
Instead of mint you can make a basil lemon simple syrup, a hibiscus simple syrup or just serve plain. Serve it in individual cups, a large bowl or use the leftover melon shells as a festive bowl. I definitely recommend using a handy melon baller to make this salad extra pretty – for less than $10 it’s a little tool that makes a big difference. People will think your dessert is super fancy, but in truth, it’s super simple.
Not only is it sweet and fresh, but it’s nondairy too – perfect after an afternoon barbecue.
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1 ripe canteloupe
1 ripe honeydew
1/4 cup mint simple syrup (optional)
mint for garnish (optional)
special equipment: melon baller
If desired, prepare one batch of minted simple syrup. You will only need 1/4 cup, so place the remaining syrup in an air-tight container and refrigerate.
Cut the melons in half and remove seeds. Using a melon baller, twist and scoop out balls of each kind of melon.
Arrange balls in a large bowl, individual glasses or right in the scooped out melons. Drizzle simple syrup if desired and garnish with fresh mint.
Happy Tu Bishvat! Today we celebrate the birthday of the trees by eating fruit, nuts, grains, and other things that grow from the ground. Some people like to plant a tree on Tu Bishvat, but personally, I just like to eat cake. For instance, this morning I had a piece of our scandalously delicious Banana Cake for Tu Bishvat. As some people have pointed out, bananas don’t grow on trees, but this cake is also packed with nuts, dates, figs and raisins, and I added some chocolate to my version, too. I cannot stress enough how unbelievably good this is. Definitely the best Tu Bishvat dish I’ve ever made.
But if you’re still looking, we have a lemon lavender cake I can recommend, and a lemon and almond semolina cake that will knock your socks off. Combine any of these with a hot cup of tea and you are guaranteed a sweet and happy Tu Bishvat.
Perhaps you’re one of the lucky people who went to a Tu Bishvat seder last night, where you drank delicious wine and sangria, maybe got to eat fruit salad, orange and maple baked tofu, granola, Israeli salad, or persimmon cupcakes, all which are yummy Tu Bishvat foods. There’s still time to make any of these recipes today if you missed them yesterday.
Or if you’re looking for a very low maintenance way to celebrate, how about just stopping by your local grocery and picking up a nice bag of trail mix. As you enjoy the dried fruits and nuts, you can think about all of the great things trees bring to your life. L’chaim! To trees!