Melon Salad with Orange-Mint Syrup

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
7%
Melon Salad with Orange-Mint Syrup
70 min.
12
92kcal

Suggestions


Welcome to a refreshing culinary experience with our Melon Salad with Orange-Mint Syrup! This vibrant dish is perfect for any occasion, whether you're hosting a summer barbecue, preparing a light starter for a dinner party, or simply looking for a healthy snack. Bursting with the natural sweetness of honeydew and cantaloupe, this salad is not only a feast for the eyes but also a delight for the palate.

What sets this recipe apart is the luscious orange-mint syrup that elevates the melons to new heights. The combination of fresh orange juice, zesty orange peel, and aromatic mint creates a syrup that is both refreshing and invigorating. It's a simple yet sophisticated touch that will impress your guests and leave them craving more.

This Melon Salad is not only vegetarian and vegan but also gluten-free and dairy-free, making it an inclusive dish that everyone can enjoy. With just 92 calories per serving, it’s a guilt-free indulgence that fits perfectly into any healthy eating plan. Ready in just 70 minutes and serving up to 12 people, it’s an ideal choice for gatherings or meal prep for the week ahead.

So, gather your ingredients and get ready to create a stunning and delicious salad that celebrates the flavors of summer. Your taste buds will thank you!

Ingredients

  • 0.5 cup sugar 
  • teaspoons orange zest grated
  • 0.5 cup orange juice fresh (1 large orange)
  • teaspoon cornstarch 
  • tablespoon mint leaves thinly sliced
  • medium wedges honeydew melon seeded cut in half,
  • medium cantaloupe 
  • sprigs mint leaves fresh

Equipment

  • bowl
  • sauce pan
  • melon baller

Directions

  1. In 1-quart saucepan, mix sugar, orange peel, orange juice and cornstarch.
  2. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered about 8 minutes, stirring frequently, until sugar has dissolved and syrup has thickened. Stir in sliced mint. Cover; refrigerate at least 30 minutes, stirring occasionally.
  3. Meanwhile, cut honeydew melon in half; remove and discard seeds. With melon baller, scoop out melon into balls; place in medium bowl.
  4. Cut cantaloupe in half; remove and discard seeds.
  5. Remove rind; cut cantaloupe into 1-inch-thick wedges. Arrange cantaloupe on serving platter.
  6. Gently toss melon balls with cooled syrup. To serve, spoon melon balls on top and around cantaloupe; drizzle with remaining syrup.
  7. Garnish with mint sprigs.

Nutrition Facts

Calories92kcal
Protein4.23%
Fat2.58%
Carbs93.19%

Properties

Glycemic Index
15.8
Glycemic Load
8.65
Inflammation Score
-8
Nutrition Score
5.9413043558598%

Flavonoids

Epigallocatechin
0.04mg
Epicatechin
0.01mg
Eriodictyol
0.17mg
Hesperetin
1.29mg
Naringenin
0.22mg
Apigenin
0.03mg
Luteolin
0.36mg
Kaempferol
0.03mg
Myricetin
0.01mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:92.08kcal
4.6%
Fat:0.28g
0.44%
Saturated Fat:0.07g
0.42%
Carbohydrates:23.13g
7.71%
Net Carbohydrates:21.82g
7.93%
Sugar:21.47g
23.86%
Cholesterol:0mg
0%
Sodium:33.37mg
1.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.05g
2.1%
Vitamin C:29.99mg
36.36%
Vitamin A:1652.36IU
33.05%
Potassium:339.81mg
9.71%
Folate:30.48µg
7.62%
Vitamin B6:0.12mg
5.88%
Fiber:1.32g
5.28%
Vitamin B1:0.07mg
4.88%
Magnesium:18.26mg
4.57%
Vitamin K:4.35µg
4.14%
Vitamin B3:0.82mg
4.09%
Copper:0.07mg
3.59%
Manganese:0.06mg
2.77%
Vitamin B5:0.24mg
2.37%
Selenium:1.6µg
2.28%
Iron:0.41mg
2.28%
Phosphorus:21.77mg
2.18%
Zinc:0.31mg
2.07%
Vitamin B2:0.03mg
1.85%
Calcium:13.52mg
1.35%