Best Melon Salad With Orange Mint Syrup Recipes

MELON MINT SALAD

Melon Mint Salad image

The 4-ingredient Mint and Melon Salad recipe I have for you today is utterly delicious in its simplicity. It takes just 10 minutes and is naturally gluten-free and dairy-free!

Provided by Katie Webster

Categories Salads

Time 10m

Number Of Ingredients 4

Ingredients

1 tablespoon honey
1 tablespoon lemon juice
6 cups melon cubes
¼ cup chopped fresh mint

Steps:

Stir honey and lemon juice together in a large bowl.
Add melon and mint and stir to coat.

Nutrition Facts : ServingSize 1 cup, Calories 108.12 kcal, Sugar 25.27 g, Sodium 43.22 mg, Fat 0.53 g, SaturatedFat 0.14 g, Carbohydrate 26.47 g, Fiber 2.54 g, Protein 2.32 g

HERB MELON SALAD

Herb Melon Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup champagne vinegar
1/4 cup sugar
1/4 cantaloupe, peeled, seeded and diced into 3/4-inch pieces
1/4 honeydew, peeled, seeded and diced into 3/4-inch pieces
1/4 cup fresh basil leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
Flake salt, such as Maldon

Steps:

Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool.
Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.

MELON SALAD WITH ORANGE-MINT SYRUP

Melon Salad with Orange-Mint Syrup image

Enjoy honey dew melon and cantaloupe dunked in orange syrup for a delicious fruit salad recipe that can double as a dessert - garnish with fresh mint sprigs!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 8

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 17 g, TransFat 0 g