Melon and blueberry fruit salad 1

This recipe is always a hit for potlucks. It’s great for breakfast, brunch, lunch or dinner. I love that you can make it a day in advance. If you don’t want to take the step to make your own simple syrup it can also be purchased from the grocery store.

Melon and Blueberry Fruit 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.

Melon and blueberry fruit salad 2

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