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?
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
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.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!
Ingredients
1 ripe canteloupe
1 ripe honeydew
1/2 watermelon
1/4 cup mint simple syrup (optional)
mint for garnish (optional)
special equipment: melon baller
Directions
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.
