Watermelon And Cantaloupe Wedges With Lime Mint Syrup Food

WATERMELON AND CANTALOUPE SALAD WITH MINT AND BASIL VINAIGRETTE

Steps:

• Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
• Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
• Add the watermelon and cantaloupe balls to the carved out watermelon half.
• Add the vinaigrette to the balls and toss to combine.
• Garnish with the mint and basil sprigs and taste.

WATERMELON AND CANTALOUPE WEDGES WITH LIME-MINT SYRUP

Steps:

• In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)
• In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)
• As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.

WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE

Steps:

• In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
• In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

WATERMELON WEDGES WITH LIME AND HONEY

Steps:

• Whisk together lime juice and honey until honey dissolves.
• Arrange watermelon on a platter and drizzle with the lime-honey dressing.

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER

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.

WATERMELON-LIME-MINT COOLER

Steps:

• In a small heatproof bowl, pour 1/2 cup boiling water over sugar and mint; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard mint.
• Add watermelon, lime juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
• Serve over ice, garnished with a mint sprig, or refrigerate in an airtight container up to 3 days. If using tequila, stir a shot (1-ounce) into each glass before serving.

WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE

Steps:

• In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
• In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
• Simple Syrup:
• 1/2 cup water
• 1 cup sugar
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.