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Minted Melon Salad

Mint leaf for Minted Melon Salad

Minted Melon Salad with chopped fresh mint and aniseed mixed with watermelon, cantaloupe, honeydew, peaches and blueberries.


1 cup water
3/4 cup sugar
3 tablespoons lime juice
1-1/2 teaspoon chopped fresh mint
3/4 teaspoon aniseed
5 cups cubed watermelon (1/2 medium sized melon)
3 cups cubed cantaloupe (1 medium melon)
3 cups cubed honeydew melon (1 medium melon)
2 cups sliced peaches (2 peaches)
5 cups cubed watermelon
1 cup fresh blueberries


In a small saucepan, bring the first five ingredients to a boil.

Boil for two minutes; remove from the heat. Cover and cool syrup completely.

Combine the fruit in a large bowl. Add syrup and stir to coat.

Cover and chill for at least two hours, stirring occasionally. Drain before serving.

Nutrition Information

Serving size: 1/2-cup
Yield: 14 servings

Did You Know?

Whole ripe melons will last about a week in the refrigerator and cut ones about two to three days. Cutting through the rind of an unwashed melon can draw bacteria from the surface into the flesh. Be sure to rinse the entire outside of melon with tap water before cutting to remove any surface dirt.

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