Cantaloupe And Bocconcini Salad With Mint Recipes

CANTALOUPE AND BOCCONCINI SALAD WITH MINT

Cantaloupe and Bocconcini Salad with Mint image

This is a refreshing cheese and fruit salad, generously flavored with mint.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1 ripe cantaloupe, scooped into 1-inch balls with a melon baller (about 3 cups)
8 ounces bocconcini (small fresh-mozzarella balls), or fresh mozzarella cut into 1-inch cubes (about 2 cups)
2 to 3 thin slices ham or prosciutto, cut into strips
1 tablespoon fresh lemon juice
Salt and pepper
1/4 cup torn mint leaves

Steps:

In a large bowl, combine cantaloupe, bocconcini or fresh mozzarella, ham or prosciutto, and lemon juice; season with salt and pepper.
Toss with mint leaves, and serve immediately.

Nutrition Facts : Calories 264 g, Fat 16 g, Protein 16 g

CANTALOUPE AND MINT GRANITA

Cantaloupe and Mint Granita image

Provided by Giada De Laurentiis

Time 8h13m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

2 cups water
1 cup sugar, plus extra, as needed
1 1/4 cups fresh mint leaves, packed, divided
1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh
3 tablespoons fresh lime juice (from about 2 large limes)

Steps:

In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
Use the tines of a fork to scrape the granita into chilled bowls and serve.

CANTALOUPE AND CELERY SALAD WITH MINT VINAIGRETTE

Cantaloupe and Celery Salad with Mint Vinaigrette image

This is ideal hot-weather fare. For thinly slicing both the melon and the celery, we like the 10.5-inch mandoline by Kyocera ($23; cooking.com).

Provided by Lora Zarubin

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup fresh lemon juice
3 tablespoons chopped shallot (about 1 medium)
2 tablespoons Champagne vinegar
1 1/2 teaspoons finely grated lemon peel
1/4 cup olive oil
2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced
1 1/2 teaspoons tamari soy sauce*
1 ripe medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, seeded, peeled, very thinly sliced
4 celery stalks, very thinly sliced on diagonal (about 1 2/3 cups)
2 green onions, thinly sliced (about 1/2 cup)
8 radishes, trimmed, thinly sliced (about 1/4 cup)
Extra-virgin olive oil (for drizzling)

Steps:

Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.
Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.
Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.

WATERMELON CANTALOUPE SALAD WITH MINT-BASIL VINAIGRETTE

Watermelon Cantaloupe Salad With Mint-Basil Vinaigrette image

From Giada DeLaurentiis, Food Network. I made this today and it is VERY good. I didn't have amaretto; I used almond extract.

Provided by HisPixie

Categories Melons

Time 31m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons mint leaves, chopped
2 tablespoons basil leaves, chopped
1 lemon, juice of (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon Amaretto (I used almond extract)
fresh sprigs of mint & basil

Steps:

Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette to the balls and toss to combine.
Garnish with the mint and basil sprigs and taste.

Nutrition Facts : Calories 146.8, Fat 0.8, SaturatedFat 0.1, Sodium 18.8, Carbohydrate 36.6, Fiber 2.4, Sugar 30.8, Protein 3.2

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.

MINTED CANTALOUPE SALAD WITH CHAMOMILE SYRUP

Minted Cantaloupe Salad With Chamomile Syrup image

Provided by Melissa Clark

Categories easy, salads and dressings, appetizer, dessert

Time 5m

Yield 6 servings

Number Of Ingredients 3

Ingredients

4 cups cubed cantaloupe (about 1 small cantaloupe)
3 tablespoons chopped mint (about 1 large sprig)
3 tablespoons chamomile syrup, or to taste (see recipe)

Steps:

In a large bowl, toss cantaloupe with mint until well combined. Add syrup, taste and add more if desired.

Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 15 grams

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