Cold Melon with Mint and Amaretti Cookie Crumbles – in other words, souped-up melon - is a great way to use those sweet summer melons and make them into something company-worthy.
For this recipe, we used watermelon and cantaloupe, and we added a bright yellow Canary melon, which was soft and sweet, and a green-and-yellow striped Santa Claus melon, which reminded us of a honeydew. Any melon or mix of them will do.
¼ cup sugar
¼ cup water
20 fresh mint leaves, 10 of them minced
2 melons, flesh scooped out with a melon baller (or 4 melon halves if you want to include different types)
Handful of amaretti cookies, placed in a zip-top bag and coarsely crushed
In a small saucepan, bring the sugar, water, and 10 whole mint leaves to a boil. Simmer for 1 minute, then take the syrup off the heat and let it steep for about 30 minutes.
When the syrup has cooled, gently toss the melon balls in a large bowl and pour the syrup over. Toss again with the minced mint. Refrigerate for about an hour to make sure the melon is very cold. Top with the cookie crumbles and a squeeze of lime.