MELON AND BANANAS WITH GRAPEFRUIT-MINT SYRUP
Add a fancy touch to breakfast or brunch with this fruit medley drizzled with chilled mint syrup. It's ready to serve in less than an hour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- In 1-quart saucepan, mix sugar, grapefruit juice and cornstarch. Heat to boiling over medium heat, stirring constantly, until thickened. Stir in sliced mint. Cover; refrigerate at least 30 minutes.
- Divide honeydew, cantaloupe and bananas among individual serving dishes; spoon syrup over fruit. Garnish with mint sprigs.
Nutrition Facts : Calories 100, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1/2 Cup), Sodium 15 mg, Sugar 20 g, TransFat 0 g
GRAPEFRUIT-MINT SALAD
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
- Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.
Nutrition Facts : Calories 122 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 33 grams, Fiber 9 grams, Protein 2 grams, Sugar 23 grams
CITRUS MELON MINGLE
This refreshing fruit salad has a hint of mint, honey and ginger that adds subtle flavor to the sweet combination of melons, grapefruit, oranges, pineapple and bananas. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients, tossing lightly. Refrigerate, covered, until serving.
Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
MELON AND GRAPE SALAD
Fruit salad is a cheery way to round out a potluck. This one-with an easy and refreshing citrus dressing, makes a nice addition to any buffet. -Mary Etta Buran, Olmsted Township, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 54 servings (about 1 cup each).
Number Of Ingredients 9
Steps:
- Combine melons and grapes. Combine sugar and juices; our over fruit and toss to coat. Cover and chill for 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.
MELON SALAD WITH ORANGE-MINT SYRUP
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
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 WITH MINT LIME SYRUP AND JALAPENO (ADAPTED FROM FOOD AND WINE MAGAZINE)
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan combine sugar and 1/2 cup water; bring to a boil over medium-high heat, stirring until sugar dissolves. Lower heat and simmer 3 minutes. Cool completely. Stir in lime juice and mint. Cover syrup and refrigerate until chilled, at least 1 hour.
- In a large bowl combine honeydew and cantaloupe cubes. Add syrup and jalapeno and toss to combine. Serve melon with a little syrup spooned over.
SUMMER CITRUS MELON SALAD
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
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
FLAN WITH PINK GRAPEFRUIT AND MINT SYRUP
Refrigerate the flans overnight before serving.
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cut peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to release segments. Squeeze membranes to extract juice. Place segments in medium bowl. Transfer 1/2 cup grapefruit juice to heavy small saucepan. Reserve remaining juice. Add 1 cup sugar to juice in saucepan. Gently simmer until syrup thickens, stirring until sugar dissolves, about 5 minutes. Remove from heat. Stir in mint leaves. Cover and let steep 10 minutes. Strain syrup into bowl. (Grapefruit segments, juice and syrup can be made 1 day ahead. Chill separately.)
- Preheat oven to 325°F. Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber, occasionally brushing down sides of pan with wet brush and swirling pan, about 8 minutes. Immediately divide caramel between six 3/4-cup custard cups. Transfer cups to 13x9x2-inch metal baking pan.
- Whisk 1/2 cup grapefruit juice, 1/2 cup sugar, milk, half and half, eggs, vanilla, and salt in large bowl until sugar dissolves. Divide mixture among prepared cups. Pour enough hot water into pan to come halfway up sides of cups. Bake flans until just set, about 45 minutes. Cool flans in pan 1 hour. Remove from water. Cover and chill at least 4 hours and up to 1 day.
- Pour mint syrup over grapefruit segments. Using small sharp knife, cut around flans to loosen. Invert 1 flan onto each of 6 plates. Spoon grapefruit segments and syrup over flans; serve.
MELON AND PINEAPPLE WITH LEMON MINT SYRUP
Can be prepared in 45 minutes or less.
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a saucepan bring water and sugar to a boil, stirring until sugar is dissolved. In a heatproof bowl pour syrup over mint and steep 5 minutes. Strain mixture through a fine sieve into a pitcher, discarding mint, and stir in lemon juice. Chill syrup, covered, at least until cold and up to 1 week.
- Arrange fruit on a large platter and garnish with mint sprigs. Serve syrup on the side.
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MELON AND BANANAS WITH GRAPEFRUIT-MINT SYRUP RECIPE
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- In 1-quart saucepan, mix sugar, grapefruit juice and cornstarch. Heat to boiling over medium heat, stirring constantly, until thickened. Stir in sliced mint. Cover; refrigerate at least 30 minutes.
- Divide honeydew, cantaloupe and bananas among individual serving dishes; spoon syrup over fruit. Garnish with mint sprigs.
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