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Melon with Serrano-Mint Syrup

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Total Time
Takes: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Jennifer Fisher, Austin, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. —Jennifer Fisher, Austin, Texas

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Melon with Serrano-Mint Syrup

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Yield: 12 servings
Prep: 20 min
Cook: 10 min
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Ingredients

  • 1/3 cup sugar
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 1/2 teaspoon minced serrano pepper
  • 1/4 cup minced fresh mint
  • 1 tablespoon grated lemon zest
  • 4 cups each cubed watermelon, cantaloupe and honeydew
Text Ingredients

Directions

  1. In a small saucepan, bring sugar, water, lemon juice, honey and serrano pepper to a boil; cook 3-5 minutes or until slightly thickened. Remove from heat; stir in mint and lemon zest. Cool completely.
  2. Strain syrup; discard pepper, mint and lemon zest. In a large bowl, combine melons. Add syrup; gently toss to coat. Refrigerate, covered, at least 2 hours, stirring several times.

Nutrition Facts

1 cup: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 25g carbohydrate (23g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.
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