| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 medium melons, such as cantaloupe, Galia or honeydew
- 2 medium hothouse cucumbers, peeled, cut into 1-inch cubes and chilled
- 4 tablespoons extra-virgin olive oil
- Zest and juice from 1 small lime
- 1 tablespoon honey
- 6 fresh mint sprigs, stemmed
- Freshly ground black pepper
Instructions
- Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
- Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
- In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 178 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 36 mg |
| Serving Size | 1 of 6 servings |
| Calories | 178 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 36 mg |
Reviews
Simple and delicious.
Made it today with smaller melon balls. Added mint to the scrapped fruit in the blender. Delicious. Thanks you chef Alex.
OH ALEX, you brought me to BUBBEE’s house in 1971. So good, loved the added cucumber and pepper..right to the top.