Melon Balls With Fresh Mint
Refreshing and vibrant, this melon salad is a delightful medley of sweet melon balls tossed with a hint of sugar, a touch of salt, and a sprinkle of fresh mint chiffonade. Perfect for a light and summery treat, this colorful dish is sure to impress with its simplicity and elegant presentation.
— Constant Cookbook
Ingredients
- 2 to 3 ripe melons, such as cantaloupe, honeydew, Crenshaw, casaba or watermelon, or a combination
- Pinch of salt
- 1 to 2 Tbs. sugar
- 12 fresh mint leaves
Instructions
- 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. Serves 6.
- Adapted from Williams-Sonoma Collection Series, <i>Fruit Dessert,</i> by Carolyn Beth Weil (Simon &amp; Schuster, 2004).
Yield
Serves 6.
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