The perfect summer fruit salad! A fruit salad featuring cantaloupe, honeydew, and watermelon topped with a minty-lime dressing.
The summer holidays have passed us by and it’s goodbye Memorial Day, bon voyage 4th of July. We spent all that time equipping ourselves with ripped beach bodies…then the summer holidays came and just tore the system to shreds. Oh, wait. I’m sorry. What’s that? You didn’t do a whole lot of beach body preparing? Oh, ok cool. Neither did I.
Now that we’re in a very open and honest space, I’d just like to come out and say my diet has been fairly atrocious so far this summer. Since my girls have been out of school, it’s been a whole lot of out to eat lunches, and maybe one too many ice cream stops. What can I say? Us Anthony girls like to be on the go, plus, it’s hot, and ice-cream is so cold. Cold and delicious. In fact, it might be my favorite food, but I digress.
The point is, a combination of summer barbecues and celebrations, decadent lunch menus and ice cream pit stops, have left my body feeling somewhat desperate for fruit and vegetables. But, since I’ve now got sweet and cool on the brain from all that ice cream talk, let’s go with fruit for now, and allow me to explain why this is a summer dessert dish you won’t want to go without.
It starts with chilled melon – cantaloupe, honey dew and watermelon. All of which just so happen to be high in water content, essentially making you feel fuller faster. So what does this mean? These fruits make an excellent choice for those who are dieting. They are also summer crops, meaning they are at their best and sweetest right now, in the hot, hot Texas summer.
The melon gets tossed and saturated in a zesty dressing, infiltrated with fresh lime, chopped mint, honey and yogurt, and the end product tastes eerily similar to lime sherbert. Dagnabbit. Now I want lime sherbert. However, will-power will prevail, and Melon Ball Salad it will be. And, when it’s all said and done, my body will not only thank me for it, but my sweet tooth will have been conquered, and this salad stands to be the ultimate weapon against summertime ice cream cravings.
Now, if you’ve kept up with this blog, or even just browsed through the recipes on the site for that matter, you know that delicious takes priority over diet in The Anthony Kitchen. In fact, I find the “d” word to be fairly irritating. I like to keep my food options on the wild and free side. However, I’ve said it before and I’ll say it again, delicious food can be healthy food, and this salad is exactly that — a delightful dessert that feels far from a sacrifice.
How to Pick a Ripe Melon:
In my opinion, the melon is just not worth eating if isn’t perfectly ripe. So here are some tips to help you scavenge out the best of the best this summer. I have found the best way to pick both Honeydew and Cantaloupe is by smell. If it is not fragrant, it is likely, not ripe. Also, these melons should feel heavy for their size. When picking a watermelon, according to my very knowledgeable, horticulturist mother-in-law, you should look for a white patch somewhere along those intrinsic green stripes. This patch indicates the melon has had enough time to sit and ripen.
How to Cut Melon:
Turn the melon upside down, so that it is resting where it’s stem once was. Cut in half, and using a soup spoon, scrape out the seeds, if any. If you are not using a melon baller, from this point you would begin cutting each half in half, and continue doing so until you have a total of 8 slices. Using a paring knife, cut along the rind, gently moving the blade back and forth, and carefully applying a bit of pressure to the melon slice with your other hand in order to straighten it out a bit. Once the rind is removed, begin cutting the melon into bite-sized pieces.
- 1 chilled cantaloupe, halved and seeded
- 1 chilled honeydew, halved and seeded
- 1 chilled small seedless watermelon, halved
- 1/3 cup + 1 tablespoon of honey
- 1/4 cup vanilla yogurt
- 1/2 cup freshly squeezed lime juice
- 4 teaspoons freshly minced mint leaves
Using a melon baller, scoop out the flesh of each melon and place in a medium-sized mixing bowl. Alternatively, cut the melon into bite-sized pieces.
To make the dressing, combine the remaining ingredients in a food processor or blender, and process until smooth.
Just before serving, pour dressing over melon and toss to combine.