Melon Ball Salad

5 from 6 votes

This colorful Melon Ball Salad with Basil and Lime Honey Dressing is the perfect balance of fresh, sweet, and fragrant. Whether you're serving it in martini glasses for brunch or in a hollowed-out watermelon for a summer party, the presentation is just as impressive as the flavor.

Prep Time15

Total Time15

Course: Breakfast, Side Dish

Cuisine: American

Servings: servings

Author: Krissy Allori

Ingredients

1/2 cantaloupe or similar variety, seeds removed
1/2 mini watermelon
1 tablespoon fresh lime juice
1 tablespoon honey
6 large basil leaves

Instructions

To scoop perfect melon balls, push melon baller (or rounded tablespoon or cookie scoop) into the melon until the fruit fills the baller, then twist to remove the ball. Super easy. Remove as many melon balls as possible from the 1/2 cantaloupe and 1/2 mini watermelon.
In small dish, whisk together 1 tablespoon fresh lime juice and 1 tablespoon honey until the honey dissolves. Pour lime honey mixture over your cut melon balls and gently toss to coat.
To cut the 6 large basil leaves into ribbons, stack the leaves, then roll them up tightly and slice. Mix in with melon. Serve chilled.

Notes

How to scoop perfect melon balls: Press your scoop into the melon until full, then twist to release a perfect sphere. A melon baller works best, but a small cookie scoop or rounded tablespoon also does the job.

Presentation matters: For individual servings, I love using martini glasses. If you’re making it for a crowd, serve it right in a hollowed-out watermelon rind for a showstopping centerpiece.

Choosing the best melons: Pick fruit that gives slightly when pressed and smells fragrant at the stem end. Avoid melons with too many soft spots or an overly firm texture.

Make ahead and scale up: You can easily double or triple this recipe. Assemble a few hours in advance and refrigerate until ready to serve. Just hold off on adding the basil until the last minute so it stays fresh and green.

Nutrition