Melon with Serrano-Mint Syrup

Name: Melon with Serrano-Mint Syrup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings (1 cup each).
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 peel; 4 cups each cubed watermelon, cantaloupe and honeydew

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

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 peel
4 cups each cubed watermelon, cantaloupe and honeydew

Directions

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 peel. Cool completely.
Strain syrup; discard pepper, mint and lemon peel. In a large bowl, combine melons. Add syrup; gently toss to coat. Refrigerate, covered, at least 2 hours, stirring several times.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 25g carbohydrate (23g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Originally published as Three Melon Salad with Serrano-Mint Syrup in Taste of Home April/May 2008