Best Cantaloupe And Bocconcini Salad With Mint Recipes

Cantaloupe and Mint Granita image

Provided by Giada De Laurentiis

Time 8h13m

Yield 4 to 6 servings

Number Of Ingredients 5

2 cups water
1 cup sugar, plus extra, as needed
1 1/4 cups fresh mint leaves, packed, divided
1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh
3 tablespoons fresh lime juice (from about 2 large limes)

Steps:

In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
Use the tines of a fork to scrape the granita into chilled bowls and serve.

Cantaloupe and Bocconcini Salad with Mint image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 6

1 ripe cantaloupe, scooped into 1-inch balls with a melon baller (about 3 cups)
8 ounces bocconcini (small fresh-mozzarella balls), or fresh mozzarella cut into 1-inch cubes (about 2 cups)
2 to 3 thin slices ham or prosciutto, cut into strips
1 tablespoon fresh lemon juice
Salt and pepper
1/4 cup torn mint leaves

Steps:

In a large bowl, combine cantaloupe, bocconcini or fresh mozzarella, ham or prosciutto, and lemon juice; season with salt and pepper.
Toss with mint leaves, and serve immediately.

Nutrition Facts : Calories 264 g, Fat 16 g, Protein 16 g