Minted Melon


Minted Melon
It is tempting to call this a melon Mojito: little balls of ripe melon in a light Mojito-flavoured syrup with mint, rum and lime.
72 K 4.6/5 (28 reviews)
Grade this recipe:
Keywords:
Last modified on: September 13th 2015
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 10 min.
Resting: 30 min.
Cooking: 5 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 1 min.
Minted Melon : Stage 1

Prepare the "Mojito" syrup


Rinse and dry 1 handful fresh mint leaves.

Stage 2 - ⌛ 5 min.
Minted Melon : Stage 2
Pour 100 g water and 50 g caster sugar into a small pan, add the roughly chopped mint leaves and bring to the boil.

Cover and leave to cool.

Stage 3 - ⌛ 3 min.
Minted Melon : Stage 3

Prepare the melon


Cut the melon in half and scrape out the seeds from the middle.

Stage 4 - ⌛ 5 min.
Minted Melon : Stage 4
Use a pommes parisiennes spoon to cut the melon into balls.

Stage 5
Minted Melon : Stage 5
Prepare the whole melon like this, putting the balls into a bowl as you go.

If you do not have this special kind of spoon, you can simply dice the melon.

Stage 6 - ⌛ 1 min.
Minted Melon : Stage 6

Combine the flavours


Pour the cold syrup through a strainer onto the melon balls.
Add the juice of ½ lime and 2 tablespoons rum. Mix well.

Stage 7 - ⌛ 30 min.
Minted Melon : Stage 7
Cover and refrigerate before serving.

Stage 8
Minted Melon : Stage 8
Serve in glass dishes, garnished with a sprig of mint.
Remarks
Try to leave the melon balls in the syrup for at least 30 minutes, so that the flavours have time to mingle well.

Choose your melon carefully: it needs to be fully ripe.
Keeping: Should be eaten the day it is made.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe8 RDI=3 %120 RDI=10 %1 RDI=0 %610 RDI=30 %2,560 RDI: 30 %
Per 100 g010 RDI=1 %060 RDI=3 %250 RDI: 3 %
Per person2 RDI=1 %30 RDI=3 %0150 RDI=8 %640 RDI: 8 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
How much will it cost?
  • For 4 people : 4.00 €
  • Per person : 1.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
October 3rd 20192.14 M 23.7 7 hours 55 min.
How to prepare rhubarb
How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using.
October 13th 2010233 K4.9 30 min.
Liège waffles
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
July 12th 2011276 K5 1 hour 55 min.
Taos hotpot
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.
January 10th 201860 K 3 hours 15 min.
Semolina galette with leeks
Semolina galette with leeks
To make this galette, we mix semolina and leeks, each cooked on its own side, then bind them with egg. Once formed, the galette is pan-fried until golden before serving.
December 7th 20252,059 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page