Foodservice Recipe: Melon Mint Salad

Farm to School Foodservice Recipe

Ingredients

1/4 cup + 1/2 tsp Honey

1/4 cup + 1/2 tsp Lemon juice, raw

8 lbs + 6 oz Watermelon, raw

8 lbs + 6 oz Honeydew melon, raw

8 lbs + 6 oz Cantaloupe melon, raw

1 cup + 1/2 tbsp Mint leaves, fresh

Procedure

  1. In a small bowl, combine honey and lemon juice. Stir well and set aside.

  2. Wash outside of each melon. Cutaway melon rinds and cut into 1” cubes.

  3. In a large bowl, combine watermelon, honeydew melon, and cantaloupe. Pour honey and lemon mixture over melon and mix lightly to combine. Sprinkle mint over melon mixture and mix lightly to combine.

  4. Spread mixture into a shallow pan. Cover and refrigerate until ready to use. Cool to 41°F or lower within 4 hours. Hold for cold service at 41° or lower.

  5. Portion with No. 6 scoop (5/8 cup) or 6 oz spoodle.

Nutrition

Portion size: 5/8 cup
Number of portions: 50
Meal component: 5/8 cup fruit

Calories: 81.3
Fat: 0.4 g
Saturated fat: 0.08 g
Sodium: 26.6 mg
Carbohydrates: 20.3 g
Fiber: 1.6 g
Protein: 1.5 g

Recipe reprinted by Indiana Grown for Schools with permission from Healthy School Recipes and developed by The John C. Stalker Institute.

Recipe Notes

Critical Control Point
Cool to 41°F or lower within 4 hours. Hold for cold service at 41°F or lower.

Yields
Cantaloupe, whole 1 lb = .47 lb peeled and cut
Honeydew melon, whole 1 lb = .46 lb peeled and cut
Watermelon, whole 1lb = .61 lb peeled and cut