Armenians, summertime, and melons go hand-in-hand.
Armenia is said to have some of the biggest, sweetest watermelon on the planet.
As an American-born Armenian living in Florida, I can
boast that 750 million pounds of watermelon were grown in Florida in 2012,
making this state the leading watermelon producer in the U.S. (This bit of
trivia comes straight from the U.S. Census Bureau.)
boast that 750 million pounds of watermelon were grown in Florida in 2012,
making this state the leading watermelon producer in the U.S. (This bit of
trivia comes straight from the U.S. Census Bureau.)
I can’t swear that Florida watermelon tastes better than those
grown in Armenia, but what we’ve eaten here so far this season has been pretty darn
sweet.
grown in Armenia, but what we’ve eaten here so far this season has been pretty darn
sweet.
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| Photo from ericsgourmet.com |
Why not kick back on your front porch or back deck with family, friends, and a bowl of refreshing fruit salad?
This honey-lemon fruit salad is perfect
for summer gatherings– it’s cool, sweet, tangy, and minty – all at the same time.
The honey-lemon syrup can be made a day in advance for a quick-to-serve- dessert or
snack.
You can use any kind of melon you like, and add fresh seasonal berries for a special touch.
Honey-Lemon Fruit
Salad
Yields about 8 servings
Honey Syrup Ingredients:
1/3 cup honey
1/3 cup water
2 Tbsp. fresh lemon juice
2 Tbsp. fresh lemon juice
1 tsp. grated lemon zest
Directions:
1. In a small saucepan combine the honey, water, lemon juice and
zest. Over medium heat, bring to a boil, stirring now and then.
zest. Over medium heat, bring to a boil, stirring now and then.
2. Reduce heat and simmer until mixture is reduced by
half – about 5 minutes.
half – about 5 minutes.
3. Remove from heat and cool syrup to room temperature.
Set aside until ready to use.
Set aside until ready to use.
Ingredients for the fruit salad:
1 small seedless watermelon (or about 5 cups-worth) , cut into bite-sized
cubes
cubes
1 large cantaloupe, honeydew or a combination of the two, seeds removed, and cut into bite-sized
cubes
1 cup seasonal berries (strawberries, blueberries, raspberries, etc.)
cubes
1 cup seasonal berries (strawberries, blueberries, raspberries, etc.)
Optional Garnishes: chopped
nuts of your choice, chopped fresh mint leaves
nuts of your choice, chopped fresh mint leaves
Directions:
1. In a large bowl, combine the various melon cubes and berries. Drizzle the honey-lemon syrup on the fruit; gently toss to coat.
2. Place fruit in individual serving bowls. Garnish with chopped
nuts of your choice, and chopped fresh mint leaves, if desired.
nuts of your choice, and chopped fresh mint leaves, if desired.
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