Blueberry Melon Salad With Thyme Syrup Recipes

BLUEBERRY MELON SALAD WITH THYME SYRUP

Steps:

• Syrup: bring all ingredients to a gentle boil in a small saucepan. Simmer for 5 minutes.
• Remove from heat and allow to steep 20 minutes. Discard peel and sprigs.
• Allow to cool to room temperature. If not using right away, refrigerate up to one week.
• Salad: Just before serving, gently toss together all the fruit.
• Drizzle about 1/3 cup of the syrup over the fruit and toss.
• Spoon into serving bowls, garnish with thyme sprigs, if desired, and serve with additional syrup on the side.

BLUEBERRY-MELON SALAD WITH THYME SYRUP

Steps:

• Bring all ingredients to a gentle boil in a small saucepan; simmer 5 minutes. Remove from heat; let steep 20 minutes. Discard thyme sprigs and lemon peel. Cool syrup to room temperature or store in the refrigerator for up to 1 week.
• Just before serving, gently toss together fruit in a serving bowl; add 1⁄3 cup of the thyme syrup and toss. Spoon into dessert bowls or glasses and garnish with thyme sprigs. Serve with extra thyme syrup, if desired.

MELON BERRY FRUIT SALAD RECIPE BY TASTY

Steps:

• Combine all the ingredients above in a large bowl.
• Mix the dressing ingredients together and spread over fruit, mix well.
• Enjoy!

BLUEBERRY SALAD WITH PROSCIUTTO AND MELON

Steps:

• Whisk first 6 ingredients in medium bowl. Season dressing with pepper. Stir in next 3 ingredients; let stand at room temperature 15 minutes, tossing occasionally.
• Place 3 prosciutto slices on each of 4 plates. Top with melon, then blueberry mixture. Serve immediately.

STRAWBERRY-MELON SUMMER SALAD

Steps:

• In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.

WATERMELON-BLUEBERRY SALAD

Steps:

• In a small bowl, combine the honey, lemon juice and mint. Add watermelon and blueberries; toss gently to coat. Chill until serving.

BLUEBERRY-THYME JAM

Steps:

• Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Tumble blueberries and lemon zest and juice into a wide, nonreactive 8-quart pot. Whisk together sugar and pectin in a small bowl, then stir into pot until combined.
• Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least 1/3, 20 to 25 minutes. Stir in thyme after 18 minutes of cooking. Remove pot from heat and check for set.
• Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.

BLUEBERRY CANTALOUPE SALAD

Steps:

• In a small bowl, mix yogurt, lemon juice, poppy seeds and orange zest. To serve, divide cantaloupe and blueberries among 4 dishes; top with yogurt dressing.