Watermelon Cantaloupe Salad With Mint Basil Vinaigrette Recipes

WATERMELON CANTALOUPE SALAD WITH MINT-BASIL VINAIGRETTE

Steps:

• Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
• Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
• Add the watermelon and cantaloupe balls to the carved out watermelon half.
• Add the vinaigrette to the balls and toss to combine.
• Garnish with the mint and basil sprigs and taste.

WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE

Steps:

• In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
• In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

CANTALOUPE AND MINT GRANITA

Steps:

• In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
• In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
• Use the tines of a fork to scrape the granita into chilled bowls and serve.

WATERMELON BASIL VINAIGRETTE

Steps:

• Add all ingredients to blender jar, cover and blend for until thoroughly blended.
• Serve over your favoriate salad.