Melon And Pear Salad With Cayenne Mint Syrup Recipes

HERB MELON SALAD

Steps:

• Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool.
• Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.

MELON, BERRY, AND PEAR SALAD WITH CAYENNE-LEMON-MINT SYRUP

Steps:

• To make syrup: combine the first 5 syrup ingredients in a small saucepan; bring to a boil.
• Cook 3 minutes or until mixture is slightly syrupy.
• Remove pan from heat; stir in 1/4 cup mint and lemon rind; let stand 30 minutes.
• Strain syrup through a sieve into a bowl; throw away solids.
• To make the salad: Combine all the salad ingredients in a large bowl.
• Add syrup; toss gently to coat.
• Cover and refrigerate 2 hours, stirring occasionally.

MELON WITH SERRANO-MINT SYRUP

Steps:

• 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.

WATERMELON SALAD WITH RUM AND MINT

Steps:

• In a large bowl, whisk together lime juice, sugar, rum, and salt.
• Using a melon baller, scoop melon into balls (you'll get about 10 cups), or cut melon into bite-size chunks. Add melon to lime mixture in bowl. Sprinkle with mint and lime zest, and toss gently to combine. Serve immediately, or cover and refrigerate, up to 2 hours.