Recipe courtesy of David Rosengarten

Melon with Mint Lime Syrup and Jalapeno (Adapted from Food and Wine Magazine)

  • Level: Easy
  • Yield: 4 servings.
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1/2 cup sugar

2 tablespoons fresh lime juice

1/4 cup coarsely-chopped fresh mint

1 2-pound small ripe honeydew, peeled and cut in 1-inch cubes

1 1 1/2-pound cantaloupe, peeled and cut in 1-inch cubes

2 teaspoons minced jalapenos


  1. In a small saucepan combine sugar and 1/2 cup water; bring to a boil over medium-high heat, stirring until sugar dissolves. Lower heat and simmer 3 minutes. Cool completely. Stir in lime juice and mint. Cover syrup and refrigerate until chilled, at least 1 hour.
  2. In a large bowl combine honeydew and cantaloupe cubes. Add syrup and jalapeno and toss to combine. Serve melon with a little syrup spooned over.
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