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Minted Melon Salad

 Minted Melon Salad
People can't resist digging into a salad made with colorful summer fruits. The unique dressing is what makes this salad a crowd-pleaser. I get compliments whenever I serve it, especially when I put it on the table in a melon boat. It's a warm-weather treat. -Terry Saylor, Vermillion, South Dakota
12-14 ServingsPrep: 20 min. + chilling


  • 1 cup water
  • 3/4 cup sugar
  • 3 tablespoons lime juice
  • 1-1/2 teaspoons chopped fresh mint
  • 3/4 teaspoon aniseed
  • Pinch salt
  • 5 cups cubed watermelon (about 1/2 melon)
  • 3 cups cubed cantaloupe (about 1 medium melon)
  • 3 cups cubed honeydew (about 1 medium melon)
  • 2 cups peach slices (about 2 peaches)
  • 1 cup fresh blueberries


  • In a small saucepan, bring the first six ingredients to a boil. Boil
  • for 2 minutes; remove from the heat. Cover and cool syrup
  • completely.
  • Combine the fruit in a very large bowl; add syrup and stir to coat.
  • Cover and chill for at least 2 hours, stirring occasionally.
  • Drain before serving. Spoon into watermelon bowl or 8-qt. serving
  • bowl. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 cup) equals 98 calories, trace fat (trace saturated fat), 0 cholesterol, 19 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein.