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.
- 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
Preparation time 30mins
Cooking time 30mins
Adapted from williams-sonoma.com
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.