Melon Compote | Reader's Digest Quick & Delicious

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Melon Compote ingredients

Servings not stated / Estimated 6 servings 

1.5-lbs watermelon
1/2 small cantaloupe
1/2 small honeydew
2 - 3 Tbsp finely chopped fresh mint leaves
2 Tbsp honey

Garnish
Fresh mint sprigs
Cut melon basket (optional)

Melon Compote Directions

Get ready
Assemble ingredients and equipment. If desired, cut decorative melon basket for serving.

Using a melon-ball cutter, scoop melons, or use a knife to cut into 3/4-inch cubes.


Combine fruits and refrigerate
Place fruit in a large bowl. Add chopped mint and honey and toss gently.

Cover melon mixture and refrigerate for at least thirty (30) minutes.

Garish and serve 

Just before serving, place carved melon on serving table (on decorated tray, if desired) and pour melon pieces inside.

Garnish with a few mint sprigs.

Melon Compote Notes

• If time allows, cut watermelon basket or cut the edge decoratively. The cuts will be easier to make when the watermelon is at room temperature. You can chill the watermelon in the refrigerator after cutting and before serving.

• Using a sharp knife, and being careful not to cut through the watermelon, remove a thin slice from the bottom so that it sits flat.

• Alternatively, stack the mint leaves (12) on top of one another, roll lengthwise into a cigar shape and slice crosswise as thinly as possible to make a chiffonade. Sprinkle the mint chiffonade over the melon pieces and stir to mix.

• Recipe from Editors of Reader's Digest. Quick and Delicious (Pleasantville: Reader's Digest Association, 1994), ##.

Index
M > melons
S > Salads
W > watermelon

Page Last Modified 25 June 2016