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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.

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Rate this recipe 4.6/5 (14 Votes)


  • 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


Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

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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