Melon Salad with Orange-Mint Syrup

Enjoy the goodness of melons and oranges in this minty salad – a delicious side!

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

d6c49d0f-3998-450c-ae03-e60f5e872790

–

Save & Share

The Quick Take & Nutrition Info

toggle

The Quick Take:

Calories 80
Fat 0g
Saturated Fat 0g
Sodium 10mg

See What Makes It a Live Better America Recipe »

View Full Nutrition Information

Hide Full Nutrition Information

toggle

Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 80
Calories from Fat: 0),

% Daily Value

Total Fat: 0g; 0%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 10mg; 10%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 0g 0% Sugars 17g 17% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 30%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 40 min
Total Time 1 hr 10 min
Servings 12

Ingredients

1/2: cup sugar

2: teaspoons grated orange peel

1/2: cup fresh orange juice (1 large orange)

1: teaspoon cornstarch

1: tablespoon thinly sliced mint leaves

1: medium honeydew melon, cut in half, seeded

1: medium cantaloupe

: Fresh mint sprigs, if desired

Directions

1 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.
2 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.
3 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.

Did You Know?

toggle

Expert Tips

If you're entertaining a crowd, make the syrup a day ahead of your gathering. The melon pieces left after making the balls can be stored in the refrigerator for snacking.

Reviews

toggle

0 Reviews

Be the first to review this recipe!

We calculated the nutrition of this recipe at the time it was created on 07/24/2012. NOTE: We do not include optional ingredients in our calculations.