Cantalope And Berry Salad With Mint And Orange Juice Recipes

MELON SALAD WITH ORANGE-MINT SYRUP

Melon Salad with Orange-Mint Syrup image

Enjoy honey dew melon and cantaloupe dunked in orange syrup for a delicious fruit salad recipe that can double as a dessert - garnish with fresh mint sprigs!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 8

Ingredients

1/2 cup sugar
2 teaspoons grated orange peel
1/2 cup fresh orange juice (1 large orange)
1 teaspoon cornstarch
1 tablespoon thinly sliced mint leaves
1 medium honeydew melon, cut in half, seeded
1 medium cantaloupe
Fresh mint sprigs, if desired

Steps:

In 1-quart saucepan, mix sugar, orange peel, orange juice and cornstarch. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered about 8 minutes, stirring frequently, until sugar has dissolved and syrup has thickened. Stir in sliced mint. Cover; refrigerate at least 30 minutes, stirring occasionally.
Meanwhile, cut honeydew melon in half; remove and discard seeds. With melon baller, scoop out melon into balls; place in medium bowl. Cut cantaloupe in half; remove and discard seeds. Remove rind; cut cantaloupe into 1-inch-thick wedges. Arrange cantaloupe on serving platter.
Gently toss melon balls with cooled syrup. To serve, spoon melon balls on top and around cantaloupe; drizzle with remaining syrup. Garnish with mint sprigs.

Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 17 g, TransFat 0 g

MELON-BERRY SALAD

Melon-Berry Salad image

The best way to cool down on a warm day is with a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy. -Carrie Hirsch, Hilton Head Island, South Carolina

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 cup fat-free vanilla Greek yogurt
1/2 cup coconut milk
1/2 cup orange juice
4 cups cubed cantaloupe (1/2 inch)
4 cups cubed watermelon (1/2 inch)
2 medium navel oranges, sectioned
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup sweetened shredded coconut, toasted

Steps:

For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving., To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut.

Nutrition Facts : Calories 105 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

MINTY FRUIT SALAD

Minty Fruit Salad image

Summer is the season of stone fruit - juicy cherries, sweet peaches, perfect plums. Add a little mint and honey and you've got an amazing summer salad that is a turn away from the usual melon-heavy versions popular on picnic tables and at barbecues.

Provided by Mark Bittman

Categories breakfast, easy, quick, salads and dressings

Time 5m

Number Of Ingredients 4

Ingredients

4 1/2 to 5 pounds chopped fresh stone fruit
1/4 cup fresh orange juice
1/4 cup fresh chopped mint leaves
1 tablespoon honey

Steps:

Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 6 grams

CANTALOPE AND BERRY SALAD WITH MINT AND ORANGE JUICE

Cantalope and Berry Salad With Mint and Orange Juice image

Got this delicious recipe from the cookbook Young and Hungry by Dave Lieberman. Bright fresh flavors make this recipe good anytime of the day.

Provided by Sharon123

Categories Breakfast

Time 15m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 cantaloupe, cut into 1-inch pieces
1 pint fresh blueberries, washed
1 pint fresh raspberry, washed (or other berries)
1 small handful fresh mint sprig
1 orange

Steps:

Place the melon pieces and berries in a bowl. Wash and dry the mint sprigs. Remove the leaves and chop them roughly. Add to the prepared fruit.
Cut the orange in half and juice each half over the fruit bowl, using one hand to catch any seeds.
Toss before serving.

Nutrition Facts : Calories 57.9, Fat 0.4, Sodium 9.4, Carbohydrate 14, Fiber 3.5, Sugar 9.9, Protein 1.2

MELON BERRY FRUIT SALAD RECIPE BY TASTY

Melon Berry Fruit Salad Recipe by Tasty image

Here's what you need: strawberry, raspberry, blueberry, blackberry, watermelon, lime juice, maple syrup

Provided by Merle O'Neal

Categories Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

12 oz strawberry, quartered
12 oz raspberry
12 oz blueberry
8 oz blackberry
3 cups watermelon, cubed
3 tablespoons lime juice
1 tablespoon maple syrup

Steps:

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

Nutrition Facts : Calories 220 calories, Carbohydrate 54 grams, Fat 1 gram, Fiber 12 grams, Protein 3 grams, Sugar 35 grams

SUMMER CITRUS MELON SALAD

Summer Citrus Melon Salad image

A light, refreshing salad for summer. I like to serve it in the hollowed melon halves.

Provided by Cricket aka MrsB

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

1 white grapefruit, peeled and sectioned
1 pink grapefruit, peeled and sectioned
1 navel orange, peeled and sectioned
1 honeydew melon, halved and seeded
1 cantaloupe, halved and seeded
1 large avocado, chopped into small pieces
1 tablespoon lemon juice
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
1 teaspoon balsamic vinegar
⅓ cup chopped fresh mint
2 tablespoons honey
1 teaspoon coarse sea salt
freshly ground black pepper to taste
fresh mint, leaves picked

Steps:

Combine white grapefruit, pink grapefruit, and orange sections in a large bowl.
Scoop out honeydew melon and cantaloupe flesh using a melon baller; add to the citrus in the bowl.
Toss avocado with 1 tablespoon lemon juice in a small bowl. Remove from the juice; add to the bowl of citrus and melons.
Whisk olive oil, 1/4 cup lemon juice, and balsamic vinegar together in a bowl. Stir in 1/3 cup chopped mint, honey, salt, and black pepper. Pour over citrus and melon mixture; toss gently to prevent mashing avocado. Garnish with fresh mint leaves.

Nutrition Facts : Calories 250.7 calories, Carbohydrate 36.2 g, Fat 12.6 g, Fiber 5.4 g, Protein 2.8 g, SaturatedFat 1.8 g, Sodium 262.9 mg, Sugar 28.2 g

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER

Cantaloupe Salad with Lime, Mint, and Ginger image

Provided by Charlotte Fekete

Categories Salad Fruit Ginger Breakfast Brunch Side Low Fat Quick & Easy Low Cal Lime Cantaloupe Mint Summer Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Steps:

Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

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