One of my favorite things about summer has always been garden fresh food. For as long as I can remember, my dad has planted a large garden near the edge of his yard. I have loads of childhood memories helping my dad and sisters in the garden and even more memories of the tasty fresh food my mom would prepare with our harvest. Despite the fact that raccoons and deer almost always ate the corn we planted and I can’t remember a single successful watermelon, we’d plant them every year in hopes that this year would be different. All summer long we’d enjoy zucchini, tomatoes, cucumbers, and green beans – ugh – the sheer amount of work snapping green beans – with enough left over to share with family and friends. Late in the summer and into the fall, we’d be busy canning and freezing and storing our harvest to tide us over until the next summer.
This recipe features fresh mint from my garden. It is perfect for summer barbecues, 4th of July, and picnics. Eat it right away or let the flavors marinate overnight, either way you are sure to enjoy this light fruit salad.
- 1 Watermelon
- 1 Cantaloupe
- 1 Honeydew Melon
- 3 Tbsp Fresh Mint slivers
For the glaze:
- 4 Tbsp honey, melted
- 3 Tbsp lime juice
- Wash watermelon, cantaloupe, and honeydew melon well. I recommend using 1 cup of white vinegar in the sink and let the melons bob for a while – spinning them occasionally to reach all sides of the melons.
- Slice melons in half, empty the shell using a melon-baller. Combine melon balls into a large bowl.
- Melt honey, stir until combined with lime juice in a small bowl or cup.
- Top melon balls with glaze and slices of mint – I like to just use kitchen shears to bring out the minty flavor and create a more consistent flavor profile.
- Stir to combine.
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