Blueberry Melon Salad with Thyme Syrup
Bright, refreshing, and delightfully herbaceous, this Blueberry Melon Salad with Thyme Syrup transforms simple ingredients into an elegant seasonal dish. Juicy blueberries, sweet cantaloupe, and honeydew melon are brought together with a luscious homemade thyme syrup infused with zesty lime juice and fresh thyme sprigs. Perfect for warm weather entertaining, this fruit salad is quick to prepare, with only 20 minutes of prep time, and makes for a stunning side dish or light dessert. Garnish with fresh mint leaves for a pop of color and extra freshness. Ideal for summer brunches, picnics, or as a healthy snack, this recipe balances natural sweetness with subtle herbal notes for a unique and memorable flavor combination.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1.5 cups blueberries
- 0.5 whole (medium-sized) cantaloupe
- 0.5 whole (medium-sized) honeydew melon
- 6 sprigs fresh thyme
- 0.25 cups granulated sugar
- 0.25 cups water
- 1 tablespoon fresh lime juice
- 0.5 teaspoons lime zest
- 0.25 cups mint leaves (optional, for garnish)
Instructions
Rinse the blueberries thoroughly under cold water and let them dry.
Slice the cantaloupe and honeydew melon in half. Scoop out the seeds and discard them.
Using a melon baller, scoop out small, round pieces from the cantaloupe and honeydew. Alternatively, cut the melon into bite-sized cubes. Transfer to a large mixing bowl.
Add the blueberries to the bowl with the melon.
To make the thyme syrup, combine the granulated sugar, water, and thyme sprigs in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Once dissolved, let the mixture simmer for 2-3 minutes, then remove it from the heat.
Strain the syrup through a fine mesh sieve to remove the thyme leaves, allowing the liquid to cool for about 5 minutes.
Once the syrup has cooled slightly, stir in the fresh lime juice and lime zest.
Drizzle the thyme syrup over the blueberry and melon mixture. Gently toss the ingredients to coat them evenly with the syrup.
Transfer the salad to a serving platter or individual bowls. Garnish with fresh mint leaves, if desired.
Serve immediately or refrigerate for up to 2 hours for a chilled version.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 44.7 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
