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Melon Ball Salad with Lime Syrup

Photo: Kate Sears; Styling: Gerri Williams
Prep time 25 mins
Chill time 2 hrs
Yield Serves 8


  • 3/4 cup sugar
  • 1/2 cup fresh lime juice
  • 2 tablespoons finely grated lime zest
  • 1 cantaloupe (about 3 lb.)
  • 1 honeydew (about 4 1/2 lb.)
  • 1/2 baby seedless watermelon (about 2 1/2 lb.)

Nutrition Information

  • calories 269
  • fat 1 g
  • satfat 0.0 g
  • protein 4 g
  • carbohydrate 68 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • sodium 75 mg

How to Make It

  1. Combine sugar, lime juice and 1/4 cup water in a small saucepan. Stir over medium-high heat until sugar has dissolved, about 5 minutes. Remove from heat and add lime zest. Cover pan and set aside for 15 minutes. Strain into a small bowl, cover and refrigerate until thoroughly chilled, at least 2 hours. (Can be made up to 3 days in advance.)

  2. Cut each melon in half, remove and discard seeds and scoop flesh with a sharp 1-inch melon baller. Place all melon balls in a large bowl, cover and refrigerate until 30 minutes before serving.

  3. Pour lime syrup over melon balls. Cover and chill for at least 30 minutes before serving. Divide into 8 tumblers and garnish with mint, if desired.