Persian Melon Salad

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Chef Jenn 0

"Appealing to look at and a fresh alternative to your everyday fruit salad!"
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1 h 30 m servings 194 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Combine the honeydew, cantaloupe, watermelon, grapes, pineapple, pickled ginger, orange juice, lime juice, sugar, and chopped mint in a large bowl; stir to mix evenly. Cover the bowl with plastic wrap and refrigerate at least 1 hour.
  2. Gently fold the strawberries into the fruit mixture. Garnish with the mint sprigs to serve.



So fresh & delicious! I substituted honey for the white sugar, and I'm pretty sure I used more mint than called for - but it was wonderful. I had never heard of pickled ginger, and look forward...

I added the pix. I don't think it's exactly what you had in mind but I thought it made a good suggestion of your melon salad.

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