Minted Melon Medley


  • 6   fresh mint leaves
  • 1/3 cup (75 mL) water
  • 3 tbsp (45 mL) sugar
  • 1/2 small honeydew melon
  • 1/2 small watermelon
  • 1 cup (250 mL) cantaloupe
  • 1/2 cup (125 mL) blueberries
  •  Additional mint leaves, snipped (optional)


  1. Snip mint leaves in half using Professional Shears. In (1.5-qt.) Saucepan, combine mint leaves, water and sugar. Heat over low heat, stirring until sugar is dissolved. Bring to a simmer; let simmer 6-8 minutes. Remove from heat; cool to room temperature, about 30 minutes.

  2. Meanwhile, for fruit, cut honeydew melon into cubes using Crinkle Cutter. Scoop watermelon and cantaloupe into balls using Small Scoop.

  3. Place melons and blueberries in serving bowl; pour cooled syrup over fruit and toss gently. Refrigerate up to 1 hour. Garnish with additional snipped mint leaves, if desired.


  • 8  servings of 1 cup

Nutrients per serving:

U.S. Nutrients per serving: Calories 80, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 20 g, Protein 1 g, Sodium 20 mg, Fiber 1 g

Cook's Tips:

Minted Fruit Medley: Substitute 6 cups sliced nectarines and 1/2 pint fresh raspberries for the melons. Proceed as recipe directs. 

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