Melon And Mint Salad


Melon and mint salad is a really refreshing combination — great in the summer but also lovely in the winter. I love to prepare this simple salad as a light midday meal or a refreshing starter after work. A salad rich in texture and variety. This salad combines the crunch of watermelon with a savory dressing of honey, mint, and shallots. Eating this salad feels healthy, while indulging in something unique!


This light Mint Melon Salad Recipe is the perfect dish for a potluck, picnic or cookout, and just to have on hand for a sweet snack.

Years ago I remember seeing Giada make this Mint Melon Salad on the Food Network and I knew right away that I had to try it. It is sweet, but not too sweet, with a hint of fresh mint. It couldn’t be easier to make. Be sure to double the recipe. You’ll be glad that you did!

The ingredients of this Mint Melon Salad are pretty simple: sugar, water, watermelon, cantaloupe, lemon juice and amaretto (optional) and mint. Even though mint may be my nemesis in the garden, it is oh so handy in recipes like this one.

Begin by first creating a simple syrup by combining sugar and water in a saucepan over medium heat. Bring the mixture to a low simmer, stirring occasionally. Make sure that all sugar is dissolved. It should only take a couple of minutes of simmering. The syrup will thicken slightly and should remain clear. Remove from heat and let cool.

(Please note that there will be more simple syrup than needed for this recipe. Yay! It’s great for sweetening tea, cocktails, or your favorite summery beverages. It can be kept covered and refrigerated for up to a week.)

Next, use a melon baller to scoop out the watermelon and the cantaloupe. You will need a total of about 6-7 cups of melon balls. Place all melon balls into a large mixing bowl and set aside. (If you don’t have a melon baller, you can simply cut up the melon into about 1-2 inch cubes.) Add the cooled simple syrup to the pitcher of a blender, along with the mint, lemon juice, and amaretto. Blend well until the mint is finely chopped. Pour the mixture over the melon pieces. Toss melon balls with mixture to coat well. And that’s it! So easy.

Serve right away, or cover and refrigerate until needed. It does get better the longer the mint amaretto syrup mingles with the melon. Let it mingle a while if time allows. Mingling is good!

This Mint Melon Salad is a fresh and tasty combo for sure and such a pretty dish for special occasions like Mother’s Day, a baby or bridal shower, picnics or potlucks. Wherever you decide to serve it, I think you will enjoy it!


This melon salad is simple and refreshing! Cantaloupe, honeydew and watermelon toss with a little honey, lime juice and fresh mint leaves. Perfect for lazy hot summer days; poolside, picnics, breakfast, brunch — you name it!

prep time:15 MINS

total time:15 MINS


  • 1/2 large cantaloupe
  • 1/2 large honeydew melon
  • 1/2 large personal size seedless watermelon
  • 1 tablespoon honey
  • 2 tablespoons lime juice
  • fresh mint


  • OXO Good Grips Melon Baller


  • Use a melon baller to scoop round spheres out of each melon and place them into a large bowl.
  • In a small bowl, combine 1 tablespoon honey with the juice of 1/2 a lime. Whisk to combine and pour over the melon. Gently toss together before serving with torn fresh mint leaves.
  • *If making in advance; chill melon then toss with honey lime syrup and garnish with fresh mint right before serving

calories: 186kcal, carbohydrates: 47g, protein: 3g, fat: 1g, saturated fat: 1g, polyunsaturated fat: 1g, monounsaturated fat: 1g, sodium: 34mg, potassium: 852mg, fiber: 3g, sugar: 40g, vitamin a: 4484IU, vitamin c: 76mg, calcium: 40mg, iron: 1mg

Melon Salad with Chili and Mint

Summery Melon Salad with fresh cantaloupe and honeydew melon, diced, and tossed with lemon or lime, mint, and serrano chili.

It may seem somewhat counterintuitive, but sweet melons such as cantaloupe, honeydew, or watermelon taste even more special with a little salt to balance their sweetness.

This is why watermelon with feta is such a classic summer salad. We’ve taken this idea a little further by adding a touch of zing from chiles to our melon salad.

Don’t overdo it with the chiles! There should be just enough to make your tongue tingle.

That along with the sweetness from the melons, a little lime or lemon juice, some mint, and a dash of salt, and you have a summer melon symphony.


Melon Salad with Chili and Mint

PREP TIME15 mins


SERVINGS3 to 4 servings

Experiment with different shapes for the diced melon, including using a melon baller if you have one. This melon salad holds up well in the fridge, but the mint should be added at service.

This recipe easily scales up.

Feel free to toss some crumbled salty cotija or feta cheese into the salad!


  • 4 cups diced melon, honeydew, cantaloupe, or ambrosia melon, or a mixture, about 1 large or 2 small melons
  • 1/2 teaspoon kosher salt, more or less to taste
  • 1/2 serrano chile, minced (taste the chile first to determine its heat, then add more or less to taste)
  • 2 to 3 tablespoons lime juice or lemon juice
  • 10 large fresh spearmint leaves


  1. Toss melon with salt:Put the diced melon into a large bowl. Sprinkle with salt and toss to combine.
  2. Add the lime or lemon juice and minced chili:Toss to combine. Chiles vary in their level of hotness, so start with a small amount (maybe 1 teaspoon minced), and add more to taste. Refrigerate until ready to serve.
  3. When you are ready to serve, slice the mint leaves thin and gently combine with the diced melon:The easiest way to slice the mint is to chiffonade it: stack the mint leaves, roll them into a cigar shape and slice thin.


There’s nothing more refreshing than perfectly ripe, in-season melon. And that fresh flavor gets elevated further when paired with juicy strawberries, sweet melon, and herbs picked straight from the garden. This melon ball salad is fresh, delicious, and fun to make!


  • Comes together quickly: Once you’re done balling the melons, the rest of the salad comes together in about 5 minutes.
  • Better than a regular fruit salad: Fruit salads can be super boring, but this melon salad keeps it interesting, with pops of herbaceous basil and mint, the acidity of the lime, and the sweetness of the strawberries and melons.
  • Great way to use summer fruits: Melon and cantaloupe are pretty boring on their own, but alongside melon, strawberry, and a great dressing, they turn into stars.


Here are the key ingredients you’ll need to make this melon ball salad with strawberries:


  • Fresh herbs: This melon salad will taste best with fresh mint and basil, so don’t skip them! If you don’t have fresh, leave them out altogether – this salad is not a great use for dried herbs.
  • Fresh fruit: Just like the herbs, this melon ball salad will taste best with fresh, in-season fruit, so ideally make this during the summer, when watermelons, honeydew, and cantaloupe will all be at their peak freshness and flavor.
  • Melon prep: Balling the melons is pretty fun, but if you’re pressed on time, you can opt to slice the melons into smaller cubes instead. The salad will still taste great!
  • Agave: agave is a neutral sweetener that really helps tie this melon salad together. If you don’t have any, you can sub with another liquid sweetener like honey.


(1) To make the dressing, whisk together ¼ cup lime juice, 1 teaspoon agave, ⅛ to ¼ teaspoon salt. Then add in 3 tablespoon chopped mint and 1 ½ tablespoon chopped basil and stir gently. Set aside while prepping the rest of the ingredients so the mint and basil have a chance to flavor the dressing.

(2) For the salad, use a melon baller to carve balls out of watermelon, honeydew, and cantaloupe melon. You should keep scooping until you have 3 cups of watermelon balls, 2 cups of cantaloupe balls, and 2 cups of honeydew balls. Don’t discard scraps – either eat them on their own, or add them to a smoothie or juice!

(3) Slice the strawberries lengthwise into thin round circles. Add the strawberries and balled fruit to a mixing bowl and pour the dressing over the top. Gently stir to coat fruit, and then transfer to a serving bowl or platter. Store in the refrigerator until ready to eat. Enjoy!


  • Melon baller is optional: If you’re pressed on time, just cut the melons into cubes instead of balling them.
  • Storage: Store in an airtight container in the fridge until ready to serve. It keeps well for up to 3 days, but this strawberry melon salad tastes best when eaten the same day it’s made. It also tends to get soggier the longer it sits.

What is a melon baller?

A melon baller, also called a Parisienne scoop, is a small spoon-like utensil that’s used to cut ball-shaped pieces of melon. Essentially, you insert the tool into the melon, twirl it in a full circle, and you get a perfect little sphere of melon! You can find them at any kitchen supplies stores.

How do I tell if a watermelon is ripe?

A ripe watermelon will have a large yellow spot and will feel heavy and sturdy. Knock on the watermelon – if it sounds nice and hollow, it’s likely at peak ripeness. If it sounds dull (or feels soft), pass.

How do I tell if a cantaloupe is ripe?

If it’s green, it’s not ripe. It will be firm to the touch but not completely hard, and it should smell sweet. If it smells bad, don’t buy it.

How can I tell if honeydew is ripe?

The skin will be more yellow than green, and if you press on the bottom, it will feel slightly soft.

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