Recipe courtesy of Michael Mina

Melon Medley with Sweet Rose Water Cream

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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Sweet Rose Water Cream:

1 pound cream cheese

One 8-ounce can evaporated milk 

1/4 cup honey 

2 teaspoons rose water 

Pinch salt 

Zest of 1 lime plus 1 tablespoon lime juice 

1 vanilla bean, scraped 

Melon Medley:

1 cantaloupe, peeled and cut into 1-inch cubes

1 honeydew melon, peeled and cut into 1-inch cubes 

1 medium seedless watermelon, peeled and cut into 1-inch cubes 

Pinch salt 

Leaf clusters from 1/2 bunch fresh basil

Leaves from 1/2 bunch fresh mint


  1. For the sweet rose water cream: Combine cream cheese, evaporated milk, honey, rose water, salt, lime zest and juice and vanilla seeds in the bowl of a stand mixer. Beat on low speed until everything has come together, then increase speed to medium, then high. Mix until the cream is light and fluffy, about 5 minutes. Set aside.
  2. For the melon medley: Evenly distribute melon cubes on a large serving platter so that the variety of colors is visible. Spread cream out on top of melons with a spatula and sprinkle with salt. Garnish the melons with the basil clusters and mint leaves. Serve immediately.