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Melon with Serrano-Mint Syrup

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
  • Total Time
    Takes: 30 min. + chilling
  • Makes
    12 servings


  • 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


  • 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.
  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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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