Fresh melon with the clean clear tang of mint and a kick of heat from hot pepper is a flavor combination that will make you sit up and take notice. And for a refreshing summer appetizer, these pretty little watermelon appetizer bites are light, refreshing, and healthy!
I think the serrano mint syrup in this first recipe would be great on peaches too and in cocktails!
Melon with Serrano Mint Syrup
recipe from Jennifer Fisher at Taste of Home
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 zest
- 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 zest. Cool completely.
- Strain syrup; discard pepper, mint and lemon zest. In a large bowl, combine melons. Add syrup; gently toss to coat. Refrigerate, covered, at least 2 hours, stirring several times. Makes 12 servings.
Cook’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Watermelon Cups
recipe from the Taste of Home Test Kitchen
Ingredients
- 16 seedless watermelon cubes (1 inch)
- 1/3 cup finely chopped cucumber
- 5 teaspoons finely chopped red onion
- 2 teaspoons minced fresh mint
- 2 teaspoons minced fresh cilantro
- 1/2 to 1 teaspoon lime juice
Directions
- Using a small melon baller or measuring spoon, scoop out the center of each watermelon cube, leaving a 1/4-in. shell (save centers for another use).
- In a small bowl, combine the remaining ingredients; spoon into watermelon cubes. Makes 16 pieces.
Check out these recipes with melons from our archives!
- Three Watermelon Salads
- Cantaloupe with Spicy Crumble and Watermelon Tomato Salad
- Pasta Salad with Melon, Pancetta, and Ricotta Salata
- Tomato, Pickled Melon and Burrata Salad
