Melon Salad with Orange-Mint Syrup

Orange and lemon add a refreshing flavor to this delicious melon salad. Perfect for side dish- ready in about an hour.

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  • prep time 40 min
  • total time 1 hr 10 min
  • ingredients 8
  • servings 12
 

Ingredients

1/2
cup sugar
2
teaspoons grated orange peel
1/2
cup fresh orange juice (1 large orange)
1
teaspoon cornstarch
1
tablespoon thinly sliced mint leaves
1
medium honeydew melon, cut in half, seeded
1
medium cantaloupe
Fresh mint sprigs, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 1-quart saucepan, mix sugar, orange peel, orange juice and cornstarch. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered about 8 minutes, stirring frequently, until sugar has dissolved and syrup has thickened. Stir in sliced mint. Cover; refrigerate at least 30 minutes, stirring occasionally.
  • 2 Meanwhile, cut honeydew melon in half; remove and discard seeds. With melon baller, scoop out melon into balls; place in medium bowl. Cut cantaloupe in half; remove and discard seeds. Remove rind; cut cantaloupe into 1-inch-thick wedges. Arrange cantaloupe on serving platter.
  • 3 Gently toss melon balls with cooled syrup. To serve, spoon melon balls on top and around cantaloupe; drizzle with remaining syrup. Garnish with mint sprigs.
  • 1 In 1-quart saucepan, mix sugar, orange peel, orange juice and cornstarch. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered about 8 minutes, stirring frequently, until sugar has dissolved and syrup has thickened. Stir in sliced mint. Cover; refrigerate at least 30 minutes, stirring occasionally.
  • 2 Meanwhile, cut honeydew melon in half; remove and discard seeds. With melon baller, scoop out melon into balls; place in medium bowl. Cut cantaloupe in half; remove and discard seeds. Remove rind; cut cantaloupe into 1-inch-thick wedges. Arrange cantaloupe on serving platter.
  • 3 Gently toss melon balls with cooled syrup. To serve, spoon melon balls on top and around cantaloupe; drizzle with remaining syrup. Garnish with mint sprigs.

EXPERT TIPS

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Expert Tips

If you're entertaining a crowd, make the syrup a day ahead of your gathering. The melon pieces left after making the balls can be stored in the refrigerator for snacking.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
10mg
10%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
17g
17%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
30%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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