Melon Salad

It’s melon eating season y’all, and here’s a light melon salad perfect for a summer cookout, or just to have on hand for a snack. When I saw Giada make it a few years back on the Food Network I knew I had to try it. It’s perfectly sweet, with a hint of fresh mint, and it couldn’t be easier. Double the recipe – you’ll be glad you did.

You’ll need sugar, water, watermelon, cantaloupe, lemon juice and amaretto (optional) and mint.

Mint, my nemesis in the garden, but so handy in recipes like this one.

To begin, you will first need to create a simple syrup by combining the sugar and water in a saucepan over medium heat.

Bring to a low simmer and stir, making sure that all sugar is dissolved. It should only take a couple of minutes of simmering.

The liquid will thicken slightly and should remain clear. Remove from heat and let cool.

Note: There will be more syrup than needed for this recipe. You can refrigerate the remaining syrup for a few days to use in your favorite summertime drink.

Next, using a melon baller, scoop about 3 1/2 cups of watermelon.

And scoop the same amount of cantaloupe.

Place all melon balls into a large mixing bowl and set aside.

If you don’t have a melon baller, you could cut up the melon into about 1-1 1/2″ squares.

Once the simple syrup has cooled, in the pitcher of a blender, add the mint and lemon juice.

Add the amaretto and simple syrup.

Blend until the mint is finely chopped.

Pour the mixture over the melon pieces.

Combine well.

Serve right away, or cover and refrigerate until needed. It does get better the longer the syrup combo mingles with the melon, so let it mingle a while if you have time. Mingling is good.

It’s a fresh and tasty combo for sure. Enjoy!

Hope your summertime is filled with fun, flavor and some time to relax!

Melon Salad

 

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Adapted from Giada De Laurentiis.

Author: Amy Johnson | She Wears Many Hats

Serves: Makes about 8 servings.

Ingredients

• ½ cup water
• 1 cup sugar
• 3½ cups (approximately) watermelon balls
• 3½ cups (approximately) cantaloupe balls
• ½ cup mint leaves, packed
• ¼ cup lemon juice
• 1 teaspoon amaretto (substitute amaretto flavoring or vanilla extract, if needed)

Instructions

1. Begin by making the simple syrup. Combine the sugar and water in a saucepan over medium heat. Bring to a low simmer and stir, making sure that all sugar is dissolved. It should only take a couple of minutes of simmering. The liquid will thicken slightly and should remain clear. Remove from heat and let cool. (Remember: You are only using a portion of this syrup. Refrigerate the remainder for a few days if you’d like, for use in another recipe. It’s great for sweetening tea or water.)
2. Next, using a melon baller, scoop about 3½ cups of watermelon and 3½ cups cantaloupe into a large mixing bowl and set aside. If you don’t have a melon baller you can always cut up the melon into about 1-1½? squares.
3. Once the simple syrup has cooled, blend ¼ cup of the simple syrup, mint, lemon juice and amaretto in a blender until mint is finely chopped.
4. Pour the mixture over the melon pieces and combine well.
5. Serve right away, or cover and refrigerate until needed.

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