MELON WITH SERRANO-MINT SYRUP

Melon with Serrano-Mint Syrup image

This is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 8

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Ingredients

1/3 cup sugar
1/3 cup water
1/4 cup lemon juice
3 tablespoons honey
1/2 teaspoon minced serrano pepper
1/4 cup minced fresh mint
1 tablespoon grated lemon zest
4 cups each cubed watermelon, cantaloupe and honeydew

Steps:

In a small saucepan, bring sugar, water, lemon juice, honey and serrano pepper to a boil; cook 3-5 minutes or until slightly thickened. Remove from heat; stir in mint and lemon zest. Cool completely., Strain syrup; discard pepper, mint and lemon zest. In a large bowl, combine melons. Add syrup; gently toss to coat. Refrigerate, covered, at least 2 hours, stirring several times.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges