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Epicurious

Watermelon and Cantaloupe Wedges with Lime-Mint Syrup

By Tracey Seaman

4.8

(10)

Be sure to start this recipe at least 1 1/2 hours ahead so the components have time to cool. Mix up the syrup and chill it until it's cold. Cut the melons into wedges and refrigerate them in plastic containers. Then, just before you leave, chop the mint and stir it into the syrup, then drizzle the syrup over the fruit.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/4 cup sugar
1/4 cup fresh lime juice (from 1 1/2 limes)
2 teaspoons finely grated lime zest (from 1 1/2 limes)
1 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
1 (4-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
2 tablespoons fresh mint, preferably spearmint, finely chopped

Preparation

  1. Step 1

    In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)

    Step 2

    In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)

    Step 3

    As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.

TagsFruit DessertDessertWatermelonMelonFruitCantaloupeMintHerbs & SpicesLimeCitrusDairy FreeGluten FreeNut FreeVeganEasy5 Ingredients or FewerNo-CookSummerEpicurious
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