Melon With Mint Lime Syrup And Jalapeno Adapted From Food And Wine Magazine Recipes

WATERMELON, MINT AND JALAPENO SALSA

Steps:

• Combine the olive oil and lime juice in a bowl. Add the watermelon, mint and jalapenos and toss with the lime juice and olive oil mixture. Season with salt and eat with your favorite chips.

MELON WITH RED CHILI FLAKES, SALT AND LIME

Steps:

• Cut the melon into 1-inch cubes.Skewer the melon pieces (about four pieces for each skewer), and place them on a serving plate.
• Place the salt and red chili flakes in a coffee or spice grinder and pulse until finely ground. Sprinkle about a teaspoon of the salt/chili mixture over the melons, followed by the diced jalapeño.
• Squeeze the lime over the melons, and serve.

MINT WATERMELON SALAD

Steps:

• Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and sugar until sugar is dissolved. Drizzle over salad; toss gently to combine.

WATERMELON-LIME-MINT COOLER

Steps:

• In a small heatproof bowl, pour 1/2 cup boiling water over sugar and mint; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard mint.
• Add watermelon, lime juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
• Serve over ice, garnished with a mint sprig, or refrigerate in an airtight container up to 3 days. If using tequila, stir a shot (1-ounce) into each glass before serving.

MELON WITH LIME SYRUP

Steps:

• In a small saucepan, combine sugar and 1/2 cup water; place over medium-high heat. Bring just to a boil, reduce heat to a simmer, and cook until syrup has thickened slightly, about 15 minutes. Remove from heat, stir in lime juice, and chill in an ice-water bath.
• Meanwhile, cut the melons into attractive 1/4-inch-thick slices. Transfer to a serving dish, drizzle with the cooled syrup, garnish with mint leaves, and serve immediately.

MELON CARPACCIO WITH LIME

Steps:

• Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chile. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.
• Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. DO AHEAD: Syrup can be made 1 week ahead. Keep chilled.
• Arrange melon slices in a 13x9x2" glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld.
• Divide melon slices among plates, overlapping them decoratively. Pour remaining syrup in dish into a small pitcher. DO AHEAD: Melon carpaccio can be made up to 5 hours ahead. Cover and chill melon and remaining syrup separately.
• Drizzle some of syrup over melon. Place a scoop of sorbet in center of each plate, if using; garnish with mint leaves and lime zest.

WATERMELON AND PINEAPPLE SALAD W/JALAPENO SYRUP

Steps:

• To make the jalapeño syrup, stir the lime juice, sugar and water in a small pan over medium-low heat, without boiling, until the sugar has completely dissolved.
• Bring to the boil, then lower to a simmer. Continue to simmer for 10 to 15 minutes, without stirring, or until thick and syrupy.
• Add the jalapeño; cook for 5 minutes.
• Allow to cool to room temperature.
• Arrange the fruit on individual plates and drizzle with the syrup.
• Garnish with mint leaves and fresh jalapeño slices.
• Serve chilled.

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 WITH FRESH MINT AND LIME (CURTIS STONE)

Steps:

• Stir the sugar, 2 tbsp water, lime zest, and 1 1/2 tbsp lime juice together in a small heavy saucepan over high heat until the sugar dissolves and the syrup comes to a boil. Let cool completely, and then refrigerate until cold.
• Strain the chilled sryup into a small bowl and stir in the mint. Allow to infuse for at least 5 minutes.
• Pour cold syrup over watermelon chunks and serve.

WATERMELON AND CANTALOUPE WEDGES WITH LIME-MINT SYRUP

Steps:

• In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)
• In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)
• As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.