Cantalope And Berry Salad With Mint And Orange Juice Food
MINTY FRUIT SALAD
Summer is the season of stone fruit - juicy cherries, sweet peaches, perfect plums. Add a little mint and honey and you've got an amazing summer salad that is a turn away from the usual melon-heavy versions popular on picnic tables and at barbecues.
Provided by Mark Bittman
Categories breakfast, easy, quick, salads and dressings
Time 5m
Number Of Ingredients 4
Steps:
- Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 6 grams
CANTALOUPE SALAD WITH LIME, MINT, AND GINGER
Provided by Charlotte Fekete
Categories Salad Fruit Ginger Breakfast Brunch Side Low Fat Quick & Easy Low Cal Lime Cantaloupe Mint Summer Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.
FRUIT SALAD IN A CANTALOUPE BASKET
Make and share this Fruit Salad in a Cantaloupe Basket recipe from Food.com.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Using a non-toxic marker, draw a zigzag pattern on the cantaloupe.
- Cut deeply into the melon along the pattern.
- Separate the halves and seed.
- Use a melon baller to scoop the flesh from the cantaloupe and honeydew into balls.
- Set aside.
- In a large glass or ceramic bowl, combine the sugar, lime juice, orange liqueur and lime peel.
- Stir well until sugar is dissolved.
- Add the melon balls, berries and grapes.
- Toss gently to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavours, stirring a couple of times.
- Spoon the fruit mixture into the hollowed out melon halves or into serving bowls.
- Serve immediately.
Nutrition Facts : Calories 131.8, Fat 0.5, SaturatedFat 0.1, Sodium 35, Carbohydrate 33.5, Fiber 2.5, Sugar 29.8, Protein 1.8
FRESH MINT MELON BALL SALAD
Make and share this Fresh Mint Melon Ball Salad recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 20m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine mint, orange juice and honey, blend until smooth.
- In a large bowl, combine watermelon, cantaloupe and honeydew.
- Pour orange juice mixture over fruit and gently toss.
Nutrition Facts : Calories 81.6, Fat 0.3, SaturatedFat 0.1, Sodium 20.2, Carbohydrate 20.4, Fiber 1.6, Sugar 18.1, Protein 1.4
MELON AND GRAPE SALAD
Fruit salad is a cheery way to round out a potluck. This one-with an easy and refreshing citrus dressing, makes a nice addition to any buffet. -Mary Etta Buran, Olmsted Township, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 54 servings (about 1 cup each).
Number Of Ingredients 9
Steps:
- Combine melons and grapes. Combine sugar and juices; our over fruit and toss to coat. Cover and chill for 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.
MELON SALAD WITH ORANGE-MINT SYRUP
Enjoy honey dew melon and cantaloupe dunked in orange syrup for a delicious fruit salad recipe that can double as a dessert - garnish with fresh mint sprigs!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- In 1-quart saucepan, mix sugar, orange peel, orange juice and cornstarch. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered about 8 minutes, stirring frequently, until sugar has dissolved and syrup has thickened. Stir in sliced mint. Cover; refrigerate at least 30 minutes, stirring occasionally.
- Meanwhile, cut honeydew melon in half; remove and discard seeds. With melon baller, scoop out melon into balls; place in medium bowl. Cut cantaloupe in half; remove and discard seeds. Remove rind; cut cantaloupe into 1-inch-thick wedges. Arrange cantaloupe on serving platter.
- Gently toss melon balls with cooled syrup. To serve, spoon melon balls on top and around cantaloupe; drizzle with remaining syrup. Garnish with mint sprigs.
Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 17 g, TransFat 0 g
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