The combination of cucumber, honeydew, and green grapes makes for a simple and refreshing summer salad that’s good as an appetizer as well as a dessert. Or it can be served with a meal, as a counterpoint to something spicy, like a curry. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables* © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group.
- 1⁄2 medium honeydew, seeded,flesh scooped with a melon baller
- 1⁄2 medium English cucumber, seed membrane scraped out, cut into half moons
- 1⁄2 pound seedless green grapes, cut in half (about 1 1⁄2 cups)
- Juice of 1⁄2 lime
- 1 teaspoon canola or olive oil
- 1 teaspoon water
- 1 teaspoon honey (or agave nectar)
- 1 1⁄2 teaspoons poppy seeds
- 4 large fresh mint leaves, thinly sliced
In a large serving bowl, combine the honeydew, cucumber, and grapes.
Whisk the lime juice, oil, water, honey, and poppy seeds in a small bowl or glass measuring cup, and pour over the honeydew mixture. (Scrape any stubborn poppy seeds onto the salad.) Top with mint, give a good stir, and serve immediately.
- Here are more recipes for fruity compositions.
Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. To learn more about her work, visit p3images.com.
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