Mint Infusion Melon Salad
Yield: 8 - 10 servings
Certain types of fruit absorb the flavor of fresh mint incredibly well, and the result is stunningly refreshing. Melons are high achievers in this department, and they combine beautifully with one another. Use only very ripe fruit!

I've given amounts in this recipe, but you can also just wing it. I like to add about five fresh mint leaves for every cup or so of cut fruit. You don't need to chop the leavesÑleave them whole, or just tear them in half if they're large.

1 medium-sized ripe honeydew, seeded and cut into 1-inch chunks
1 medium-sized ripe cantaloupe or other muskmelon, seeded and cut into 1-inch chunks
2 to 3 cups seeded watermelon chunks
A bunch or two of fresh peppermint or spearmint leaves
Lemon or lime wedges for garnish
  1. Combine the melon chunks in a large bowl, adding entire sprigs of mint here and there.
  2. Mix well, cover, and let stand for at least 3 hoursÑideally overnight (in the refrigerator).
  3. Remove the mint leaves before serving. as they will have wilted dramatically from steeping in the acidic fruit juice. Replace them with a few small, fresh leaves for garnish, along with wedges of lemon or lime.
  4. Serve cold.