Minted Pepino & Cantaloupe Salad Recipe
Summary
Cooking Time1 Hr 2 MinDifficulty LevelEasy
Ingredients
| 1 tablespoon chopped fresh mint or 1 teaspoon dry mint | ||
| Sugar | 3 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Orange juice | 1 Tablespoon | |
| Lemon juice | 1 1/2 Teaspoon | |
| 2 cups each peeled, seeded pepino pieces and cantaloupe chunks | ||
| Mint sprigs | ||
Directions
Place chopped mint in a bowl.
In a 1-to 2-quart pan, combine sugar and water; bring to a boil over high heat, stirring until sugar is dissolved.
Boil for 2 minutes; then pour over mint.
Cover and refrigerate for 1 hour.
Strain syrup through a wire strainer and discard mint.
Stir orange juice and lemon juice into syrup.
Pile pepino and cantaloupe in a serving bowl; pour citrus-mint syrup over melon and toss gently to coat.
Serve; or cover and refrigerate for up to 2 hours.
Garnish with mint sprigs before serving.
In a 1-to 2-quart pan, combine sugar and water; bring to a boil over high heat, stirring until sugar is dissolved.
Boil for 2 minutes; then pour over mint.
Cover and refrigerate for 1 hour.
Strain syrup through a wire strainer and discard mint.
Stir orange juice and lemon juice into syrup.
Pile pepino and cantaloupe in a serving bowl; pour citrus-mint syrup over melon and toss gently to coat.
Serve; or cover and refrigerate for up to 2 hours.
Garnish with mint sprigs before serving.
Chef
