Melon And Pineapple With Lemon Mint Syrup Recipes
SUMMER FRUIT SALAD WITH A LEMON, HONEY, AND MINT DRESSING
A simply elegant fruit salad paired with a sweet and tangy lemon-mint dressing
Provided by TimTanguay
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
- Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
- Refrigerate 1 hour before serving.
Nutrition Facts : Calories 99 calories, Carbohydrate 24.8 g, Fat 0.5 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 3.2 mg, Sugar 19.9 g
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.
MELON WITH SERRANO-MINT SYRUP
This is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PINEAPPLE MELON MINT COLD SUMMER SOUP
This is one of the most refreshing soups I have ever had. It is SUPER SIMPLE and came from Knob Hill Resturant in Tubac, AZ where I had lunch today. The chef, Noah, was kind enough to share his recipe and I, in turn, want to share it with you. The secret he says is to allow the three fruits to FULLY ripen before making. It will be nice, sweet and oh so refreshing. Great served following half a sandwich at lunch, or as a kind of smoothie at breakfast.
Provided by Judikins
Categories Smoothies
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Clean, peel and cut up all three very ripened fruits. (The pineapple might even be a little light brown on the inside.) Put in a blender or food processor and blend/process well.
- Throw in ~1 cup of loose fresh peppermint leaves and pulse just for a moment.
- Refrigerate until ready to serve.
- Serve in either cup size or bowl size.
- Garnish with a nice sprig of fresh mint.
Nutrition Facts : Calories 109.4, Fat 0.4, SaturatedFat 0.1, Sodium 40.4, Carbohydrate 27.6, Fiber 2.7, Sugar 23.9, Protein 1.8
MELON, BERRY, AND PEAR SALAD WITH CAYENNE-LEMON-MINT SYRUP
From Cooking Light. Serving size: 1 1/2 c. Per serving: 168 calories, 0.7 g fat, 2.3 g protein, 42.6 g carb, 3.1 g fiber, 0 mg cholesterol.
Provided by ratherbeswimmin
Categories Strawberry
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 165.5, Fat 0.7, SaturatedFat 0.1, Sodium 36.9, Carbohydrate 41.9, Fiber 4.8, Sugar 35.5, Protein 2.2
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