Categories: FruitsSalads

Honey-Lemon Fruit Salad

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.)

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.

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
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.
2. Reduce heat and simmer until mixture is reduced by
half – about 5 minutes.
3. Remove from heat and cool syrup to room temperature.
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
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.)
Optional Garnishes: chopped
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.

Recent Posts

Armenian Tomato and Bulgur Soup with Mint – by Christine Vartanian Datian

Just in time for soup season, Christine Datian offers The Armenian Kitchen her recipe for…

3 weeks ago

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

8 months ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

10 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

10 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

12 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

1 year ago

This website uses cookies. find out more.