Real Recipes From Real Home Cooks ®

triple melon salad

Recipe by
Linda Tennant
Rancho Cucamonga, CA

I haven't actually tried this recipe yet. It sounds like it would taste good, especially since the weather is still warm. I got it from a Family Circle magazine, and plan to make it in the next few days. Each serving has 110 cal. 2g fat (1g sat.) 4g Pro; 23g carb 1g fiber 312mg sodium; 7ml chol

yield 8 serving(s)
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For triple melon salad

  • 1/2 sm
    seedless watermelon, rind removed, diced (4 cups)
  • 1/2
    honeydew melon, seeded, rind removed, diced (2 cups)
  • 1/2
    cantaloupe, seeded, rind removed, diced (2 cups)
  • 3 oz
    prociutto, torn or cut into strips
  • 3 Tbsp
    packed fresh mint leaves, chopped
  • 1/8 tsp
  • pinch
    cayenne pepper
  • 1/3 c
  • 1/4 c
    fresh lime juice
  • 2
    jalapenos, seeded and minced

How To Make triple melon salad

  • 1
    Combine watermelon, honeydew and cantaloupe in a lg. bowl. Set aside.
  • 2
    Syrup. In a medium saucepan, combine sugar, lime juice, jalapenos and 2 Tablespoons water. Bring to a simmer over medium high heat and cook for 3 minutes. Remove from heat, strain out jalapeno pieces and cool completely.
  • 3
    While syrup cools, add prosciutto, mint, salt and cayenne to melon in bowl. Pour syrup over salad and stir gently to combine.