It’s been above 100 degrees everyday in the past week. It is really hot and it is hard to be anywhere that doesn’t have A/C on. I don’t like being cold, but I really don’t like being hot. I actually miss San Francisco weather.
When it is hot like these day, I crave for a simple fresh fruit dessert. This is perfect for summer time. You can also substitute cantaloupe with honeydew or watermelon. Or, use them all. When it comes to a fruit salad, more color is better. Mix and match with whatever fruit you like because at the end, what you like matters.
INGREDIENTS & EQUIPMENT
1 Cantaloupe (refrigerated)
1/4 cup Dried Cranberries
1/3 cup Fresh Mint Leaves
a pinch of Sea Salt
HOW TO MAKEBefore you start
Cut cantaloupe into cubes or make balls using a melon baller (I did both).
Cut mints leaves into chiffonade (This is basically roll up leaves tightly and cut into thin slices)Mixing ingredients
1. Mix cantaloupe cubes and sliced mints in a bowl.
2. Add dried cranberries and a tiny pinch of good quality salt.
3. Let sit in a refrigerator at least 30 minutes, so that flavors mingle and the salad comes to the cold temperature.
SERVING & STORING
Serving: Serve cantaloupe salad cold. Make sure to refrigerate until you serve.
Storing: Store leftover cantaloupe salad in a refrigerator, but try to eat them next day.
- Making fruit salad: Try to prepare fruit salad no earlier than a couple of hours. Freshness is the key point of a fruit salad.
- Cutting mint leaves: If you prefer not to eat or pick out sliced mint leaves, just add whole leaves into the cantaloupe salad. It will still infuse the salad and add a great color.
- Adding salt: Adding a tiny bit of good quality salt will enhance the sweetness. Ensure you don’t overpower with salt.
I love the aroma of fresh mints. I don’t mind eating fresh mint leaves, so I really loved this dessert. I also thought raspberries will be great with cantaloupe. I will try that next time.
I hope you all have a great and safe 4th of July tomorrow.