This simple side dish is delightful to the tongue and the eyes with its abundance of fresh green herbs and melon. The melon can be diced smaller to be used as a relish or condiment or larger to be used as a salad or side dish. Additionally, this meal is fantastic as a change of pace at the brunch buffet! This also functions well with Crenshaw melon.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 10 |
| Yield: | 1 quart |
Ingredients
- 4 cups 1-inch chunks honeydew
- 1 tablespoon fresh lime juice
- 3 tablespoons chopped cilantro leaves and stems
- ⅓ cup chopped fresh mint leaves
- white sugar to taste
Instructions
- Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.
Reviews
Fabulous recipe!! I added a bit of salt to the melon before tossing it with the herbs and lime dressing. I have peppermint in my garden, so that is the mint I used for this recipe.
Brought this in for a light breakfast side item for work party so I made it the night before. Mental note: the sugar you use WILL make the melon sweat overnight. When I went to take it out of the fridge after making it the night before, it was full of melon water. It still tasted delicious after I drained it but I lost a lot of the herbage.
So good! I made it the night before for a bbq and before heading there the next day, I added a container of cherry mozzarella balls which I halved and pineapple. Everyone loved it.
Surprisingly delicious!
I needed to use up a melon and this was perfect. I added some cucumber pieces for a bit more crunch and served it on butter lettuce leaves as a starter salad. Everyone loved it, but I’m still not sure it was right for a starter. Although it was very refreshing, it was (fruit) sweet, and seemed better suited to a buffet or brunch. It was certainly delicious and I would make it again.
Was skeptical. Didn’t taste like much once it was mixed up. Definitely let it sit a few hours. Brought it to a party, everyone loved it! A keeper for summer. Lite and refreshing.
This is actually a surprisingly delicious recipe 🙂 It tastes so refreshing and light! The mint and cilantro infuses into the melon, giving it “mojito” flavor (minus the rum)! If you happen to add too much lime the 1st time around, just sprinkle in a little more sugar to balance it all out. Definately make the night before to give it the best flavor!
Magic, no sugar necessary
I took this to a co-workers BBQ B-Day party. It was a hit! Everyone loved it. I stayed true to the recipe. No one had ever seen the Cilantro with Mint with melons. Made a refreshing snack throughout the night. It may sound like a strange combo, but try it.
This was not very good, and I like all of the ingredients in the salad separately. I made it exactly as specified in the recipe and let it marinade for 8 hours in the fridge but it just tastes wrong. The cilantro and mint together are weird.
This was wonderfully delicious. It tasted so fresh. To help you out a bit with the measurements, I used 3/4 of the melon to make the 4 cups, 1 lime for the 1 tablespoon of juice, and 1 full package of fresh mint for the 1/3 cup. I also added about 1/2 package of sliced fresh strawberries that were sweet enough so that the “white sugar to taste” was not even needed. If you do add strawberries, it will turn the melon slightly red on the edges so you might want to add them when about to serve. I will most definitely make it again!
Made as directed but wasn’t loving it as others did. Probably won’t make again.
This was excellent, light and easy. Instead of sugar, I used honey and a little bit of jalapeno jelly. It was very tasty.
Very yummy! I added cantaloupe chunks and blueberries. It was very good but the lime, cilantro, and mint go really, really well with the honeydew. I will make this again.
I doubled the recipe, which made the melon too tall to really sit in the lime juice, which is crucial! No matter how much you toss, it’s not the same. I used maybe 5T lime (one big lime), and I still could have used more. I think muddling might help the lime/cilantro flavors, but you cannot scrimp on marinating time. 24 hours had it at its best. I used honeydew and cantaloupe, but I think I’d prefer the honeydew alone.
There was way too much mint.
MMMMMM, made this just the way the recipe says, it was excellent! I think I’m going to try this with Watermelon. Very refreshing and great for summer, thanks!
The flavor combination was too strange for our family.
It was good, but the taste of the fresh fruit was almost lost in the mint and cilantro taste. I think I would dial back the amt of herbs next time. Also, this isn’t something you can save since the fruit seemed to start fermenting/spoiling quickly when stored.
This was really nice. Went over well even with a bunch of picky eaters. Some asked for some to go home with. I liked the flavor and texture of the dish.
This is absolutely delicious! I’ve made this three times for diff get togethers and it’s always a huge hit! Thanks for sharing 😀