It’s ironic that once I have enough daylight in the evenings to get some decent photos of my recipes for the blog that it’s too hot to feel like baking anything at all. I spend each afternoon outside with the kids as they ride their bikes up and down the street. Luckily there are recipes like this one to fulfill my passion for eating and blogging without making me too hot. I’ve made this several times in the past weeks and I love the combination of the cantaloupe, honeydew and blueberries. I’ve also added watermelon to it sometimes but I prefer it without. It’s better after the flavors have mingled overnight so it’s a great make-ahead salad.

Melon Salad

(adapted from She Wears Many Hats)

  • 1/2 cup water
  • 1 cup sugar
  • 1 cantaloupe
  • 1 honeydew melon
  • 1 pint of blueberries, rinsed
  • 1/2 cup mint leaves, washed and dried
  • juice from 1 medium lemon
  • 1-2 tsp amaretto

Begin by making a simple syrup using the water and sugar. Put sugar and water into a small saucepan and heat over medium heat. Bring to a simmer, stirring to make sure that all the sugar dissolves. Simmer for a couple of minutes. The mixture should thicken slightly and remain clear. Remove from heat and allow to cool. (You will only be using 1/4 cup of the simple syrup so if you are impatient like me, you can pour 1/4 cup of the syrup into a bowl and chill in the refrigerator for about 10 minutes. It will cool faster that way. Save the rest of the syrup in a jar in the fridge. You’ll be able to use it to make more melon salad another day.)

While the simple syrup is cooling, use a melon baller to scoop out balls of cantaloupe and honeydew melon and place into a large bowl. (You can also just make 1″ cubes of melon if you don’t have a melon baller.) Add the rinsed blueberries to the bowl.

Use a blender or a food processor to blend 1/4 cup of the simple syrup, mint leaves, lemon juice and amaretto. Pour over the fruit in the bowl. Serve immediately or cover and refrigerate overnight before serving.