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. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 17, 2010

Ingredients

1/2

cup sugar

teaspoons grated orange peel

1/2

cup fresh orange juice (1 large orange)

teaspoon cornstarch

tablespoon thinly sliced mint leaves

medium honeydew melon, cut in half, seeded

medium cantaloupe

Fresh mint sprigs, if desired

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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.

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.