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Watermelon Cantaloupe Salad With Mint-Basil Vinaigrette

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“From Giada DeLaurentiis, Food Network. I made this today and it is VERY good. I didn't have amaretto; I used almond extract.”
READY IN:
31mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 12 watermelon
  • 1 cantaloupe, cut in half, seeded
  • 2 tablespoons mint leaves, chopped
  • 2 tablespoons basil leaves, chopped
  • 1 lemon, juice of (1/4 cup)
  • 14 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
  • 18 teaspoon Amaretto (I used almond extract)
  • Garnish
  • fresh sprigs of mint & basil

Directions

  1. Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
  2. Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
  3. Add the watermelon and cantaloupe balls to the carved out watermelon half.
  4. Add the vinaigrette to the balls and toss to combine.
  5. Garnish with the mint and basil sprigs and taste.

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