Best Triple Melon Salad Recipes

Triple Melon Salad image

Provided by Linda Tennant

Time 20m

Number Of Ingredients 10

1/2 small seedless watermelon, rind removed, diced (4 cups)
1/2 honeydew melon, seeded, rind removed, diced (2 cups)
1/2 cantaloupe, seeded, rind removed, diced (2 cups)
3 oz prociutto, torn or cut into strips
3 Tbsp packed fresh mint leaves, chopped
1/8 tsp salt
pinch cayenne pepper
1/3 c sugar
1/4 c fresh lime juice
2 jalapenos, seeded and minced

Steps:

1. Combine watermelon, honeydew and cantaloupe in a lg. bowl. Set aside.
2. Syrup. In a medium saucepan, combine sugar, lime juice, jalapenos and 2 Tablespoons water. Bring to a simmer over medium high heat and cook for 3 minutes. Remove from heat, strain out jalapeno pieces and cool completely.
3. While syrup cools, add prosciutto, mint, salt and cayenne to melon in bowl. Pour syrup over salad and stir gently to combine.

Triple-Melon Bowl image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 5

1 honeydew melon
1 cantaloupe
1 1/2 cups cubed watermelon
Curly endive
Betty Crocker™ Bac~Os® bacon flavor bits or chips

Steps:

Cut honeydew and cantaloupe into balls. Mix honeydew, cantaloupe and watermelon. Line large salad bowl or serving platter with endive. Spoon fruit mixture into bowl; refrigerate until chilled if desired.
Just before serving, sprinkle with bacon flavor bits.

Nutrition Facts : Calories 135, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg

Herb Melon Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 7

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.