Any Kitchen Will Do

Give me a kitchen and I will cook.

Minty Melon Salad

2015-07-03 16.17.07When I was young and helping my parents in the kitchen I steadily graduated from simple tasks to more complicated,  (and for clumsy me) dangerous ones. I started with setting the table, then got to put condiments straight from the fridge to the table, eventually graduating to placing crystal and working in the oven and on the stove top. One very typical, simple task I did was melon balling. We often made weekend brunches at home, which included melons when in season. Since we had a cool little melon baller it made sense to us it instead of making boring, square pieces of melon.

2015-07-03 21.01.32When I made this salad about ten years ago I did not write it down – I don’t remember if someone told me how to make it or I read it, but I loved balling the melons.  I made it again recently as a dessert to a burgers and dogs meal while staying at my mom’s house – I even used the old melon baller that was still hanging around! I guessed pretty close on ingredients because tasted just like I remember. It did a great job topping off a hearty meal as we sat around the pit fire on a warm summer night. The mint soothed the full stomachs and the melon refreshed. I strongly recommend it!

Minty Melon Salad

3-4 cups balled or cubed watermelon
3-4 cups balled or cubed cantaloupe
1/2 cup water
1 cup Stevia In The Raw (or other preferred 1:1 sugar substitute)
3/4 cup mint leaves, loosely packed
1 lemon, juiced
1 Tbsp amaretto liquor
Place melon balls in large serving bowl. In blender place remaining five ingredients. Blend on medium for 15-20 seconds, until mint is finely chopped.  Let sauce rest until foam subsides. Pour sauce over melon and gently stir to coat. Chill at least an hour or overnight. Toss to again coat, then serve.
Note: The mint won’t be bright green after sitting overnight, but the flavors will settle better in the melon balls.

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