Cucumber-Cantaloupe Salad with Orange-Vanilla Syrup

by Karin Calloway
Cool cantaloupe is delicious served at breakfast or brunch, but add fresh cucumber and flavor-infused orange syrup and you’ve got something truly special. You could simply dice the melon and cucumber, but the salad is beautiful when they are cut into long, slim strands. And, all you need to accomplish this is a standard vegetable peeler.

While the color combination of the orange cantaloupe and green cucumber is beautiful, feel free to substitute honeydew or create a more colorful version by using a combination of melons including juicy red watermelon.

  • 1/2 cups fresh orange juice
  • 1 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/2 vanilla bean, split lengthwise, seeds removed and kept
  • 8 fresh mint leaves
  • 1⁄2 cantaloupe, seeds removed and cut into 1-inch wedges
  • 1 English (hothouse) cucumber, peeled
  • Mint sprigs, for garnish

Combine the orange and lime juices with the honey, vanilla bean, seeds, and mint leaves in a small saucepan. Bring to a boil over medium heat. Remove from heat and set aside to cool. Strain. Refrigerate until ready to use.

Use a vegetable peeler to cut the cantaloupe and cucumber into long, 1-inch wide strips. Place in a bowl and refrigerate until ready to serve. Just before serving, toss with the syrup. Garnish each serving with a sprig of fresh mint.

Make 6 servings.

Cucumber-Cantaloupe Salad with Orange-Vanilla Syrup

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