Melon Balls with Fresh Mint

Fresh mint adds interest to this melon medley. Use one or more types of melons - perfect for a brunch, or a light dessert.

Photo by Ally H.
Adapted from williams-sonoma.com

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Adapted from williams-sonoma.com

Ingredients

  • 2 to 3

    ripe melons, such as cantaloupe, honeydew, Crenshaw, casaba or watermelon, or a combination to yield 6 cups

  • Pinch of salt

  • 1 to 2

    tablespoons sugar

  • 12

    fresh mint leaves

Directions

Cut the melons in half and use a spoon to remove the seeds. Using a melon baller, scoop the melon flesh into balls, gently tapping the handle of the utensil on the edge of a bowl to release the fruit. You should have about 6 cups total. Place the melon balls in a large bowl and sprinkle with the salt and sugar to taste. Stack the mint leaves on top of one another, roll lengthwise into a cigar shape and slice crosswise as thinly as possible to make a chiffonade. Sprinkle the mint chiffonade over the melon balls and stir to mix. Spoon the melon balls into 6 goblets and serve cool but not cold.

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