MELON, CUCUMBER AND MINT SALAD
Alex loves mint in many forms: muddled in a cocktail, layered in a sandwich or tossed with fruit like in this melon salad.
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Slice the ends off, then slice off the skin with a knife. Cut the flesh into 1- to 2-inch chunks. Transfer 1 heaping cup of melon chunks to a blender. Refrigerate the remaining melon chunks in a large bowl until chilled.
- Make the dressing: Add 3 tablespoons olive oil, the lime zest and juice and the honey to the blender. Puree until smooth. Taste for seasoning; add more honey, if needed. Add a splash of water if needed to make a smooth dressing. Refrigerate the dressing until ready to serve.
- In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of pepper. Toss the chilled melon chunks with the dressing. Add the cucumbers, sprinkle the mint on top and mix a little.
MELON WITH PORT AND MINT
Categories Fruit Herb Appetizer Marinate Low Sodium Melon Mint Port Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 6
Steps:
- Combine 1/3 cup water, 2 tablespoons minced mint and sugar in small saucepan. Stir over low heat until sugar dissolves. Bring to simmer. Remove from heat. Cover; let syrup stand at room temperature at least 2 hours or overnight.
- Strain syrup into small bowl. Stir in Port and 2 tablespoons minced fresh mint. Arrange melon slices on platter. Pour Port syrup over. Cover and chill 2 hours. Garnish with mint sprigs.
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.
MELON WITH PORT
For this simple and refreshing dessert, ruby port is poured into a halved Charentais melon. The fortified wine brings out the fruit's sweetness; dark chocolate adds a bittersweet touch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Pour 3 tablespoons port into center of each melon half. Garnish with mint, and serve with chocolate batons.
CAVAILLON MELON WITH PORT WINE, WATERMELON, AND BERRIES
Because it's small, a Cavaillon melon makes a perfect bowl for a single serving. Here it's filled with scarlet raspberries and watermelon, and the orange Cavaillon melon itself.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Cut off top quarter of each melon using a round chisel or sharp paring knife to cut a scalloped edge; scoop out seeds. Working over a bowl to collect juice and using a 7/8-inch melon baller, make 2 cups of melon balls from top and bottom of melon; add melon balls to bowl with juice.
- Working over the bowl to collect juice, make 2 cups melon balls from the watermelon, avoiding seeds. Place watermelon balls in the bowl, and remove any seeds.
- Add raspberries, port, sugar, and lemon juice to bowl, and toss well to combine. Let stand about 15 minutes.
- Spoon melon mixture and juices into carved melons, and serve immediately.
MELON TRIO WITH SHERRY AND MINT
Three kinds of melon are marinated with dry sherry wine and mint leaves to make a refreshing treat. Use melon balls instead of cubes, or a mixture of both.
Provided by JAYDA
Categories Salad Fruit Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, toss the honeydew melon, cantaloupe, and crenshaw melon cubes with sherry and 2 tablespoons of mint. Refrigerate for 1 hour to blend the flavors.
- To serve, spoon into decorative glasses, and garnish with a mint leaf or two.
Nutrition Facts : Calories 37.4 calories, Carbohydrate 8.3 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.7 g, Sodium 71.9 mg, Sugar 6 g
MELON WITH PORT WINE
This is from my 365 Ways to Cook Vegetarian cookbook. They say to serve this as a first course dish.
Provided by dicentra
Categories Melons
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Cut cantaloupe in half and scoop out seeds.
- Pour ½ cup port into each melon half.
- Cover and refrigerate until well chilled, at least 2 hours. Decorate with mint leaves and serve ice cold.
MELON WITH PORT
You can use a wide variety of melons in with this recipe. Honeydew, Cantaloupe, Crenshaw, Casaba are all very nice. Very simple. The melon drinks up the port and makes a cooling summer-time dessert for adults. Be careful not to let it sit too long or the alcohol with absorb into the rind. Can be doubled or tripled easily. Cooking time is time to stand.
Provided by Cynna
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Cut melon horizontally in half.
- Scoop out and discard seeds.
- Place melon halves on individual serving plates.
- Pour up to 1/4 cup of ruby port into each half.
- Cover loosely with plastic wrap and let stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 403.1, Fat 1.7, SaturatedFat 0.5, Sodium 150.6, Carbohydrate 82.2, Fiber 8.2, Sugar 76, Protein 7.8
MELON BALLS WITH PORT
Steps:
- Scoop out melon meat with a melon baller. Arrange balls in a glass or china serving dish and add port. Soak for one hour before serving. Sprinkle with chopped mint.
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
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