Melon Berry and Pear Salad with Cayenne Lemon Mint Syrup
Bright, refreshing, and lusciously sweet with a subtle kick, this Melon Berry and Pear Salad with Cayenne Lemon Mint Syrup is the ultimate showcase of summer’s bounty. Juicy cantaloupe, honeydew melon, vibrant strawberries, blueberries, tart raspberries, and crisp pears come together to create a naturally colorful medley of textures and flavors. The real magic lies in the zesty cayenne lemon mint syrup—a delightful mix of freshly squeezed lemon juice, golden honey, a pinch of cayenne pepper, and chopped mint—that infuses the fruit with a tangy, spicy-sweet essence. Ready in just 20 minutes and perfect for chilling ahead, this fruit salad is ideal for backyard barbecues, picnics, or as a healthy dessert option. Bursting with antioxidants and bold flavor, it’s a crowd-pleasing masterpiece that’s as nutritious as it is beautiful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 3 lbs) Cantaloupe
- 1 medium (about 3 lbs) Honeydew melon
- 1.5 cups Strawberries
- 1 cup Blueberries
- 1 cup Raspberries
- 2 medium Pears (ripe but firm)
- 2 tablespoons, chopped Fresh mint leaves
- 3 tablespoons Lemon juice
- 2 tablespoons Honey
- 0.25 teaspoons Cayenne pepper
- 2 tablespoons Water
Instructions
Slice the cantaloupe and honeydew melon in half, remove the seeds, and use a melon baller to scoop out bite-sized balls. Place them in a large mixing bowl.
Wash and trim the strawberries, then slice them into halves or quarters depending on their size. Add them to the bowl with the melons.
Rinse and drain the blueberries and raspberries. Gently fold them into the bowl with the other fruits to avoid crushing the raspberries.
Wash, core, and thinly slice the pears (leave the skin on for added texture and color). Add the pear slices to the fruit mixture.
In a small bowl or jar, combine the lemon juice, honey, cayenne pepper, and water. Stir or shake until the honey completely dissolves, forming the cayenne lemon syrup.
Finely chop the fresh mint leaves and stir them into the syrup mixture.
Pour the syrup over the fruit salad and gently toss to coat all the fruit evenly.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the fruit to chill.
Before serving, give the salad a gentle toss and garnish with additional mint leaves if desired.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 379.6 g | 138% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 316.1 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 6179 mg | 131% | |
*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.
