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Minted Melon Medley

6   fresh mint leaves
1/3   cup water
3   tablespoons sugar
1/2   small honeydew melon
1/2   small watermelon
1   cups cantaloupe
1/2   cup blueberries
   Additional mint leaves, snipped (optional)
  1. Snip mint leaves in half using Kitchen Shears. In (1 1/2-qt.) Saucepan, combine mint leaves, water and sugar. Heat over low heat, stirring until sugar is dissolved. Bring to a simmer; let simmer 6-8 minutes. Remove from heat; cool to room temperature, about 30 minutes.
  2. Meanwhile, for fruit, cut honeydew melon into cubes using Crinkle Cutter. Scoop watermelon and cantaloups into balls using Small Scoop.
  3. Place melons and blueberries in serving bowl; pour cooled syrup over fruit and toss gently. Refrigerate up to 1 hour. Garnish with additional snipped mint leaves, if desired.

Yield: 8 servings

Nutrients per serving: (1 cup): Calories 80, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 20 g, Protein 1 g, Sodium 20 mg, Fiber 1 g