Melon, Berry, and Pear Salad with Cayenne-Lemon-Mint Syrup

Vegetarian
Gluten Free
Dairy Free
Health score
20%
Melon, Berry, and Pear Salad with Cayenne-Lemon-Mint Syrup
45 min.
10
163kcal

Suggestions


Looking for a vibrant and refreshing dish that perfectly balances sweet and spicy flavors? Our Melon, Berry, and Pear Salad with Cayenne-Lemon-Mint Syrup is just what you need! This colorful salad is not only visually stunning but also a powerhouse of nutrition, making it an ideal choice for any gathering, whether it's a summer barbecue or a cozy family dinner. With an exquisite mix of juicy cantaloupe, honeydew melon, plump blueberries, ripe blackberries, and strawberries, each bite bursts with freshness.

The star of this dish is the unique syrup infused with cayenne pepper, fresh lemon, and mint, which adds a delightful kick that complements the natural sweetness of the fruits beautifully. Plus, it's vegetarian, gluten-free, and dairy-free, making it a guilt-free delight that everyone can enjoy. Not only does this salad serve as a refreshing side dish, but it also doubles as a fantastic starter or even a healthy snack to satisfy your sweet tooth.

With just a few simple steps and under an hour of prep time, you'll have a delicious salad that serves 10 people, perfect for sharing. Get ready to impress your guests with this delightful combination of flavors that is sure to become a favorite for any occasion!

Ingredients

  • 0.1 teaspoon pepper black freshly ground
  • cup blackberries fresh
  • cups blueberries fresh
  • cups cantaloupe cubed (1-inch)
  • 0.3 cup mint leaves fresh chopped
  • tablespoon mint leaves fresh chopped
  • 0.5 teaspoon ground pepper red
  • tablespoons honey 
  • cups wedges honeydew melon cubed (1-inch)
  • 0.3 cup juice of lemon fresh
  • tablespoon lemon zest grated
  • 1.5 cups pears ripe cubed () ( 2 medium)
  • cups strawberries fresh quartered
  • 0.3 cup sugar 
  • 0.3 cup water 

Equipment

  • bowl
  • sauce pan
  • sieve

Directions

  1. To prepare syrup, combine first 5 ingredients in a small saucepan. Bring to a boil; cook 3 minutes or until mixture is slightly syrupy.
  2. Remove from heat; stir in 1/4 cup mint and rind.
  3. Let stand 30 minutes. Strain syrup through a sieve over a bowl; discard solids.
  4. To prepare salad, combine cantaloupe and remaining ingredients in a large bowl.
  5. Add syrup; toss gently to coat. Cover and refrigerate 2 hours, stirring occasionally.

Nutrition Facts

Calories163kcal
Protein4.8%
Fat3.38%
Carbs91.82%

Properties

Glycemic Index
39.56
Glycemic Load
15.46
Inflammation Score
-10
Nutrition Score
12.895217325376%

Flavonoids

Cyanidin
17.88mg
Petunidin
9.36mg
Delphinidin
10.58mg
Malvidin
20.01mg
Pelargonidin
7.22mg
Peonidin
6.05mg
Catechin
7.86mg
Epigallocatechin
0.62mg
Epicatechin
1.89mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.17mg
Eriodictyol
0.8mg
Hesperetin
1.05mg
Naringenin
0.16mg
Apigenin
0.09mg
Luteolin
0.88mg
Isorhamnetin
0.07mg
Kaempferol
0.74mg
Myricetin
0.49mg
Quercetin
3.34mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:163.37kcal
8.17%
Fat:0.68g
1.04%
Saturated Fat:0.12g
0.74%
Carbohydrates:41.33g
13.78%
Net Carbohydrates:36.69g
13.34%
Sugar:35.28g
39.2%
Cholesterol:0mg
0%
Sodium:49.48mg
2.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.16g
4.32%
Vitamin A:3465.46IU
69.31%
Vitamin C:56.45mg
68.43%
Manganese:0.41mg
20.62%
Fiber:4.64g
18.56%
Vitamin K:15.93µg
15.17%
Potassium:523.72mg
14.96%
Folate:50.19µg
12.55%
Copper:0.19mg
9.6%
Vitamin B6:0.18mg
8.92%
Magnesium:34.93mg
8.73%
Vitamin B3:1.51mg
7.56%
Vitamin B1:0.11mg
7.53%
Iron:1mg
5.58%
Zinc:0.74mg
4.95%
Phosphorus:46.4mg
4.64%
Vitamin B2:0.08mg
4.53%
Vitamin B5:0.4mg
4.03%
Selenium:2.68µg
3.83%
Vitamin E:0.56mg
3.73%
Calcium:33.55mg
3.36%
Source:My Recipes