Fresh Mint Melon Ball Salad Recipes

Steps:

• In large bowl, mix honey, lime peel and lime juice. Add remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill.
• Stir salad before serving. If desired, garnish with fresh mint.

Steps:

• 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.

Steps:

• In a medium bowl, combine mint, orange juice and honey, blend until smooth.
• In a large bowl, combine watermelon, cantaloupe and honeydew.
• Pour orange juice mixture over fruit and gently toss.

Steps:

• Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

Steps:

• Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and sugar until sugar is dissolved. Drizzle over salad; toss gently to combine.

Steps:

• Gently combine honeydew, lime juice, mint, cilantro, and sugar together in a bowl. Refrigerate at least 2 hours before serving.

Steps:

• Process the fish, onion, cilantro, curry paste, fish sauce and juice in food processor until the mixture forms a smooth paste.
• Roll level tablespoons of mixture into balls.
• You will need to cook the fish balls in batches.
• Arrange a single layer of balls in a baking paper lined bamboo steamer.
• Place steamer over a wok or large pan of boiling water.
• Cook, covered, for about 5 minutes or until balls are just cooked through.
• Repeat until all of the balls are cooked.
• Make the dressing by combining all of the ingredients in a jar and shake well, until combined.
• Arrange the salad leaves on 1 large platter or or individual serving plates.
• Top the leaves with the red pepper and snow peas.
• Place the fish balls on top, drizzle with dressing and serve with lime wedges.