Minted Melon Salad Recipe

5 4 4
Minted Melon Salad Recipe
Minted Melon Salad Recipe photo by Taste of Home
Publisher Photo

Minted Melon Salad Recipe

Read Reviews
5 4 4
Publisher Photo
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
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Minted Melon Salad in Taste of Home June/July 1995, p25

Nutritional Facts

1 cup: 98 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 26g carbohydrate (24g sugars, 2g fiber), 1g protein.

  • 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
  1. 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.
  2. Combine the fruit in a very large bowl; add syrup and stir to coat. Cover and chill for at least 2 hours, stirring occasionally.
  3. Drain before serving. Spoon into watermelon bowl or 8-qt. serving bowl. Yield: 12-14 servings.
Originally published as Minted Melon Salad in Taste of Home June/July 1995, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMinted Melon Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
JoBrad User ID: 1374554 271378
Reviewed Aug. 5, 2017

"These a crowd please, refreshing salad that is perfect to bring out the flavor in the melon, as other reviewers say you can add other fresh ingredients local to your area, or to fit the taste of your family the theme of your gathering."

MY REVIEW
kjb76 User ID: 7258578 4340
Reviewed May. 11, 2013

"Peaches weren't in-season when I made this so instead of water+sugar I just used the (extra-lite) syrup from 2 cans of peaches and it worked great. Also fresh raspberries and blackberries were on sale and blueberries weren't so I went with a mix of all three - nice colors.

As for the potluck supper I took this to, there was so much food that every dish had at least a little bit of leftovers... every dish except this one. This was cleaned up quick and received universal praise. Definitely a crowd pleaser that I'll make again."

MY REVIEW
melodious88 User ID: 4245799 3767
Reviewed Oct. 19, 2010

"Very fresh and light; perfect for a summer afternoon!"

MY REVIEW
bterell User ID: 1113959 2506
Reviewed Jun. 21, 2010

"This makes a wonderful fruit salad. Have made it several times for special occassions."

Loading Image