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Melon with Serrano-Mint Syrup Recipe

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 serrano pepper is a nice contrast to the sweetness of the syrup and salad. —Jennifer Fisher, Austin, Texas
TOTAL TIME: Takes: 30 min. + chilling YIELD:12 servings


  • 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, 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.
  • 2. 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. Yield: 12 servings (1 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.

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