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
