Serve this salad as a first course, as an accompaniment to a main meal or as a breakfast dish.
- 2 cups thinly sliced cantaloupe
- 2 cups thinly sliced honeydew melon
- 1 cup water
- 1 cup sugar
- 1/4 cup dark rum, or 1 Tbs. rum flavoring
- 8 lettuce leaves
- 8 sprigs fresh mint for garnish
Slice melons by carefully cutting off rinds, leaving melons whole. Cut 1/4-inch-thick slices from one side until nearly at seed cavity. Repeat with remaining 3 sides. Stack slices, trim to 2-inch lengths, cut 1/4-inch wide, measure in cup and put in a bowl.
Combine water and sugar in a saucepan, and bring to a boil over medium heat. Stir until sugar is dissolved, for about 5 minutes. Add lemon juice, and remove from heat. When syrup is completely cool, add lemon zest and rum.
Marinate sliced melons in cool syrup for 30 minutes or more before serving. Toss gently, arrange melon slices on lettuce leaf and garnish with mint sprigs.
- Calories: 80
- Carbohydrate Content: 15 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 15 mg
- Sugar Content: 10 g