Minted Cantaloupe Salad With Chamomile Syrup

By Melissa Clark

Total Time
5 minutes
Rating
4(15)
Notes
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Featured in: Petals, Syrup and an Urge to Brew

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Ingredients

Yield:6 servings
  • 4cups cubed cantaloupe (about 1 small cantaloupe)
  • 3tablespoons chopped mint (about 1 large sprig)
  • 3tablespoons chamomile syrup, or to taste (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

62 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 1 gram protein; 18 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, toss cantaloupe with mint until well combined. Add syrup, taste and add more if desired.

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4 out of 5
15 user ratings
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