persian-melon-salad

Persian Melon Salad

2 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    1 h 30 m
Chef Jenn
Recipe by  Chef Jenn

“Appealing to look at and a fresh alternative to your everyday fruit salad!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Combine the honeydew, cantaloupe, watermelon, grapes, pineapple, pickled ginger, orange juice, lime juice, sugar, and chopped mint in a large bowl; stir to mix evenly. Cover the bowl with plastic wrap and refrigerate at least 1 hour.
  2. Gently fold the strawberries into the fruit mixture. Garnish with the mint sprigs to serve.

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Reviews (2)

Rate This Recipe
Wendy
8

Wendy

So fresh & delicious! I substituted honey for the white sugar, and I'm pretty sure I used more mint than called for - but it was wonderful. I had never heard of pickled ginger, and look forward to using it often in the future now. Thanks for sharing!

Jean
5

Jean

I added the pix. I don't think it's exactly what you had in mind but I thought it made a good suggestion of your melon salad.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 194 cal
  • 10%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 48.8 g
  • 16%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Melon Salad