Melon And Peach Salad Recipes

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MINTED MELON SALAD

People can't resist digging into a salad made with colorful summer fruits. The unique dressing is what makes this salad a crowd-pleaser. I get compliments whenever I serve it, especially when I put it on the table in a melon boat. It's a warm-weather treat. -Terry Saylor, Vermillion, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-14 servings.

Number Of Ingredients 11



Minted Melon Salad image

Steps:

  • In a small saucepan, bring the first six ingredients to a boil. Boil for 2 minutes; remove from the heat. Cover and cool syrup completely. , Combine the fruit in a very large bowl; add syrup and stir to coat. Cover and chill for at least 2 hours, stirring occasionally. , Drain before serving. Spoon into watermelon bowl or 8-qt. serving bowl.

Nutrition Facts : Calories 98 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 1g protein.

1 cup water
3/4 cup sugar
3 tablespoons lime juice
1-1/2 teaspoons chopped fresh mint
3/4 teaspoon aniseed
Pinch salt
5 cups cubed watermelon (about 1/2 melon)
3 cups cubed cantaloupe (about 1 medium melon)
3 cups cubed honeydew (about 1 medium melon)
2 cups peach slices (about 2 peaches)
1 cup fresh blueberries

MELON-AND-PEACH SALAD WITH PROSCIUTTO AND MOZZARELLA RECIPE - (4.5/5)

Provided by á-174535

Number Of Ingredients 9



Melon-and-Peach Salad with Prosciutto and Mozzarella Recipe - (4.5/5) image

Steps:

  • In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.

One 1 1/2-pound honeydew melon-seeded, peeled and thinly sliced
1 peach, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons vin cotto or balsamic vinegar
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped marjoram
1/2 pound fresh mozzarella, chopped
8 thin slices of prosciutto (2 ounces)

MELON AND PEACH SALAD

This recipe is from "The Vegan Deli" by Joanne Stepaniak. Visit Joanne at: http://www.vegsource.com/joanne .

Provided by Mini Ravindran

Categories     Breakfast

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7



Melon and Peach Salad image

Steps:

  • Toss all ingredients together in a large bowl.
  • Chill before serving.

Nutrition Facts : Calories 157.3, Fat 3.8, SaturatedFat 0.3, Sodium 29, Carbohydrate 31, Fiber 3.4, Sugar 27.3, Protein 3.4

2 cups fresh peaches, peeled and sliced
2 cups fresh cantaloupe, peeled and diced
2 cups fresh honeydew melon, peeled and diced
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons sugar
1/4 cup slivered almonds

REFRESHING MELON SALAD

This cool and refreshing dessert features a splash of lime to keep the fruit crisp and fresh. Garnish with a little plain soy yogurt for a creamy accent.

Provided by TRANSCEND

Categories     Salad     Fruit Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6



Refreshing Melon Salad image

Steps:

  • Combine honeydew, galia melon, and watermelon in a bowl. Drizzle with lime juice and zest; toss to coat. Garnish with fresh mint.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.8 g, Fat 0.3 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 20.7 mg, Sugar 11.7 g

¼ medium honeydew melon, cubed
¼ Melons, cantaloupe, raw
1 cup cubed watermelon
1 medium lime, juiced
¼ teaspoon grated lime zest
1 sprig fresh mint, or to taste

PALUDAH (FRESH MELON AND PEACH COMPOTE)

Make and share this Paludah (Fresh Melon and Peach Compote) recipe from Food.com.

Provided by Chocolatl

Categories     Dessert

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 7



Paludah (Fresh Melon and Peach Compote) image

Steps:

  • Cut melon in half and remove seeds and stringy pulp.
  • Using melon baller or small spoon, scoop out as many melon balls as possible.
  • Put melon balls in deep bowl.
  • Pour any juice from shells over melon balls, and discard shells.
  • Toss with salt.
  • Add peaches, sugar, lemon juice and rose water.
  • Toss gently to combine.
  • Cover tightly and refrigerate at least 2 hours, or until thoroughly chilled.
  • Serve in individual dishes.
  • Top with crushed or shaved ice if desired.

1 medium persian melon (or 2 small cantaloupes)
1/2 teaspoon salt
2 medium peaches, ripe but still firm, peeled, halved and sliced
1/2 cup sugar
3 tablespoons lemon juice
2 tablespoons rose water
ice (optional)

PEACH SALAD WITH MELON AND LILLET

No one can resist a platter of fruit at peak juicy sweetness. An artful mix of shapes-peach wedges, cantaloupe crescents, round watermelon slices and balls-makes it even more enticing. Garnish with small basil leaves for a hint of anise, and a splash of Lillet Rosé to teleport your gang to Provençe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 7



Peach Salad with Melon and Lillet image

Steps:

  • Arrange peaches and melons on a serving platter. Zest lime directly over them, then cut in half and squeeze half of its juice (about 1 tablespoon) over them. Drizzle with Lillet and sprinkle with salt. Refrigerate 1 hour. Serve, topped with basil leaves and garnished with donut peaches.

3 peaches (1 pound), cut into 1/2-inch-thick wedges, plus donut peaches for serving (optional)
1/2 cantaloupe (about 1 1/4 pounds), halved, peeled, seeded, and cut into 1-inch-thick wedges
1/4 yellow or red seedless watermelon, cut into a combination of slices and balls (or as desired)
1 lime
2 tablespoons Lillet Rosé or Blanc
Fleur de sel or other flaky sea salt
Fresh basil leaves, for serving

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