Melon with Serrano-Mint Syrup Recipe
"This is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serano pepper is a nice contrrast to the sweetness of the syrup and salad. —Jennifer Fisher, Austin, Texas
- 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 peel
- 4 cups each cubed watermelon, cantaloupe and honeydew
- 1. In a small saucepan, combine the sugar, water, lemon juice, honey and serrano pepper. Bring to a boil; cook for 3-5 minutes or until slightly thickened. Remove from the heat; stir in mint and lemon peel. Cool to room temperature.
- 2. Strain syrup; discard pepper, mint and lemon peel. In a large bowl, combine the melons. Add syrup; gently toss to coat. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon. Yield: 12 servings.
1 cup equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 13 mg sodium, 25 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.
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