Best Melon With Mint Lime Syrup And Jalapeno Adapted From Food And Wine Magazine Recipes

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WATERMELON AND CANTALOUPE WEDGES WITH LIME-MINT SYRUP



Watermelon and Cantaloupe Wedges with Lime-Mint Syrup image

Provided by Tracey Seaman

Categories     Fruit     Dessert     No-Cook     Fourth of July     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Lime     Melon     Watermelon     Mint     Summer     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1/4 cup sugar
1/4 cup fresh lime juice (from 1 1/2 limes)
2 teaspoons finely grated lime zest (from 1 1/2 limes)
1 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
1 (4-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
2 tablespoons fresh mint, preferably spearmint, finely chopped

Steps:

  • In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)
  • In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)
  • As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.

PORT WINE DRUNKEN MELON WITH SPANISH CHEESES



Port Wine Drunken Melon with Spanish Cheeses image

Provided by Food Network

Categories     dessert

Time P1DT12h

Yield 4 to 6 servings

Number Of Ingredients 3

A selection of 3 to 6 different Spanish cheeses
1 bottle of port wine
1 melon, top removed and seeds scooped out (top reserved)

Steps:

  • Pour the port into the melon 1 to 3 days in advance of the dinner. Chill in the refrigerator with the top put back in place and wrapped in plastic wrap.
  • When ready to serve:
  • Remove the melon from the refrigerator and take off the wrap and top. Pour out the port from the melon into a bowl. Cut off the rind and cut the melon into pieces. Put the pieces into four cool bowls. Serve with the cheeses on a side platter.
  • Note: The port could be poured back over the melon or reserved for another use.
  • This is also nice with a bowl of lightly seasoned toasted almonds and some port wine.

MELON CARPACCIO WITH LIME



Melon Carpaccio with Lime image

Provided by Michael Laiskonis

Categories     Dessert     Low Cal     Lime     Melon     Summer     Healthy     Low Cholesterol     Bon Appétit     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup sugar
4 sprigs mint plus small leaves for garnish
1/2 teaspoon thinly sliced fresh red chile (such as jalapeño or Fresno)
1/2 vanilla bean, split lengthwise
1/2 cup fresh lime juice
1/2 5-pounds melon (such as honeydew), peeled, halved, seeded, cut crosswise into 1/4" slices
Coconut, mango, or lemon sorbet (optional)
1/2 teaspoon lime zest

Steps:

  • Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chile. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.
  • Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. DO AHEAD: Syrup can be made 1 week ahead. Keep chilled.
  • Arrange melon slices in a 13x9x2" glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld.
  • Divide melon slices among plates, overlapping them decoratively. Pour remaining syrup in dish into a small pitcher. DO AHEAD: Melon carpaccio can be made up to 5 hours ahead. Cover and chill melon and remaining syrup separately.
  • Drizzle some of syrup over melon. Place a scoop of sorbet in center of each plate, if using; garnish with mint leaves and lime zest.

WATERMELON SALAD WITH JALAPENO AND LIME



Watermelon Salad With Jalapeno and Lime image

Make and share this Watermelon Salad With Jalapeno and Lime recipe from Food.com.

Provided by Paris D

Categories     Melons

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons lime juice
2 tablespoons olive oil
1 pinch lime zest
2 cups seedless watermelon, cut into 1/2-inch cubes
1 jalapeno pepper, seeded and sliced
1/4 cup basil (or Thai basil)
1 teaspoon black sesame seed
1/2 teaspoon sea salt

Steps:

  • Whisk together lime juice, oil and lime zest. Set aside.
  • Place frozen watermelon cubes in single layer in large shallow dish. Pour lime juice mixture over watermelon, and gently toss to combine. Cover, and refrigerate until ready to serve.
  • Place 5 jalapeño rings each in 4 shallow serving bowls. Mound 1/2 cup watermelon in center of each bowl. Divide marinade among bowls. Sprinkle with basil, sesame seeds and salt, and serve.

WATERMELON, MINT AND JALAPENO SALSA



Watermelon, Mint and Jalapeno Salsa image

Provided by Marcela Valladolid

Categories     appetizer

Time 10m

Yield 8 to 10 servings (about 4 cups)

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
4 cups finely chopped seeded watermelon
1/4 cup finely chopped fresh mint
2 jalapenos, stemmed, seeded and finely chopped
Kosher salt
Tortilla chips, for serving

Steps:

  • Combine the olive oil and lime juice in a bowl. Add the watermelon, mint and jalapenos and toss with the lime juice and olive oil mixture. Season with salt and eat with your favorite chips.

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