Melon And Pineapple With Lemon Mint Syrup Food

MELON FRUIT SALAD WITH HONEY, LIME AND MINT DRESSING

Steps:

• Dice fruit (drain of any excess liquid) and add fruit to a large salad bowl. In a jar or bowl whisk together honey, lime juice and mint. Pour over fruit and toss to evenly coat. Serve immediately.
• Recipe source: Cooking Classy

FRESH MINT SYRUP

Steps:

• Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.

MELON AND PINEAPPLE WITH LEMON MINT SYRUP

Steps:

• In a saucepan bring water and sugar to a boil, stirring until sugar is dissolved. In a heatproof bowl pour syrup over mint and steep 5 minutes. Strain mixture through a fine sieve into a pitcher, discarding mint, and stir in lemon juice. Chill syrup, covered, at least until cold and up to 1 week.
• Arrange fruit on a large platter and garnish with mint sprigs. Serve syrup on the side.

MELON WITH MINT LIME SYRUP AND JALAPENO (ADAPTED FROM FOOD AND WINE MAGAZINE)

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.

MINT LEMON SYRUP

Steps:

• In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
• BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.

MELON WITH SERRANO-MINT SYRUP

Steps:

• In a small saucepan, bring sugar, water, lemon juice, honey and serrano pepper to a boil; cook 3-5 minutes or until slightly thickened. Remove from heat; stir in mint and lemon zest. Cool completely., Strain syrup; discard pepper, mint and lemon zest. In a large bowl, combine melons. Add syrup; gently toss to coat. Refrigerate, covered, at least 2 hours, stirring several times.

MELON, BERRY, AND PEAR SALAD WITH CAYENNE-LEMON-MINT SYRUP

Steps:

• To make syrup: combine the first 5 syrup ingredients in a small saucepan; bring to a boil.
• Cook 3 minutes or until mixture is slightly syrupy.
• Remove pan from heat; stir in 1/4 cup mint and lemon rind; let stand 30 minutes.
• Strain syrup through a sieve into a bowl; throw away solids.
• To make the salad: Combine all the salad ingredients in a large bowl.
• Add syrup; toss gently to coat.
• Cover and refrigerate 2 hours, stirring occasionally.