Melon Madness
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Melon and mint make magic in the mouth. Following are three versions of this inviting combination, plus a refreshing frosty melon frappé for long, hot summer days.

MINTED MELON COUPE    Coupes (pronounced "koops") are traditionally served in stemmed, wide, deep bowls. However, large balloon wine glasses or pretty glass bowls will do just as well.

Makes 6 to 8 Servings
3/4 cup chopped fresh mint leaves
3 (3-inch-long) cinnamon sticks, broken in half
15 whole allspice berries15 whole cloves
2 1/2 cups orange juice
1/2 cup dark rum
1/2 cup granulated sugar
4 1/2 tablespoons finely julienned lemon peel
6 cups melon balls (cantaloupe, honeydew, Crenshaw, etc.)
1 to 1 1/2 quarts French vanilla ice cream
6 to 8 sprigs of fresh mint
    Combine mint and spices in the center of a three-layered, 6-inch circle of cheesecloth. Bring edges of cheesecloth up to center; tie securely with string. Place bag in a medium saucepan; add orange juice, rum, sugar and lemon peel. Bring to a boil. Reduce heat; simmer uncovered 40 minutes. Turn marinade into a shallow, 2-quart dish; refrigerate or freeze until cool.
    Remove bag of spices. Add melon, stirring to coat with marinade. Cover and refrigerate 12 to 24 hours, stirring occasionally. To serve, place 1 or 2 scoops of ice cream in each of 6 to 8 coupe dishes or pretty glass bowls. Top each serving with melon balls and some of the marinade, including lemon zest. Garnish with fresh mint sprigs.
© Sharon Tyler Herbst

MINTED MELON CUP   Garnish this refreshing breakfast fruit compote with mint sprigs and edible nasturtium blossoms (the latter can be found in specialty produce markets). If possible, wait for fresh mint to make this--dried mint just doesn't make the same magic.

Makes 8 Servings
3/4 cup chopped fresh mint leaves, or 1/3 cup dried mint leaves
3 (3-inch-long) cinnamon sticks, broken in half
15 whole allspice berries
15 whole cloves
3 cups orange juice
1/2 cup granulated sugar
finely julienned zest of 3 large lemons (about 4 1/2 tablespoons)
6 cups mixed melon balls (cantaloupe, honeydew, Persian, watermelon, etc.)
8 sprigs of fresh mint
8 nasturtium blossoms (optional)
    Combine mint and spices in the center of a three-layered, 6-inch circle of cheesecloth. Bring edges of cheesecloth up to center; tie securely with string. Place bag in a medium saucepan; add orange juice, rum, sugar and lemon peel. Bring to a boil. Reduce heat; simmer uncovered 40 minutes. Turn marinade into a shallow, 2-quart dish; refrigerate or freeze until cool.
    Remove bag of spices. Add melon, stirring to coat with marinade. Cover and refrigerate 12 to 24 hours, stirring occasionally. To serve, spoon melon balls into stemmed glasses or glass bowls; drizzle with some of the marinade, including lemon zest. Garnish with fresh mint sprigs and, if desired, nasturtium flowers.
© Sharon Tyler Herbst


MARINATED FRUIT SALAD

Makes 8 Side-Dish or 4 Luncheon Servings
3/4 cup chopped fresh mint leaves, or 1/3 cup dried mint leaves
3 (3-inch-long) cinnamon sticks, broken in half
15 whole allspice berries
15 whole cloves
3 cups orange juice
1/2 cup granulated sugar
finely julienned peel of 3 large lemons (about 4 1/2 tablespoons)
8 cups mixed fresh fruit (melon balls, sliced peaches, peeled orange segments, pitted sweet cherries, kiwi fruit, strawberries, blackberries, sliced bananas, etc.)
8 to 12 red-leaf lettuce leaves
about 6 sprigs of fresh mint
6 to 8 nasturtium flowers (optional)
1 cup sour cream
    Combine mint and spices in the center of a three-layered, 6-inch circle of cheesecloth. Bring edges of cheesecloth up to center; tie securely with string. Place bag in a medium saucepan; add orange juice, rum, sugar and lemon peel. Bring to a boil. Reduce heat; simmer uncovered 40 minutes. Turn marinade into a shallow, 2-quart dish; refrigerate or freeze until cool.
    Remove bag of spices. Add fruit, stirring to coat with marinade; if using strawberries or bananas, don't add until 2 hours before ready to serve. Cover and refrigerate 12 to 24 hours, stirring occasionally. To serve, line a shallow salad bowl or a serving dish with red lettuce leaves. Use a slotted spoon to transfer fruit and lemon rind to lettuce-lined bowl. Garnish with fresh mint sprigs and, if desired, nasturtium flowers. Gradually whisk sour cream into marinade to make a creamy dressing. Pour dressing into a small pitcher, or a small glass bowl with ladle. Serve dressing on side.
© Sharon Tyler Herbst

FROSTY MELON FRAPPÉ   A refreshing beginning for breakfast or brunch, or a delicious mid-day pick-me-up. Be sure the melon you choose is ripe because the flavor of the frappé will be only as good as that of the melon. For an extra-frosty presentation, put two wine glasses in the freezer an hour before making the frappé.

Makes 2 Servings
2/3 cup plain, lowfat yogurt
2 rounded cups cold cantaloupe, watermelon or honeydew melon chunks (about 1 medium melon)
2 tablespoons granulated sugar
3/4 teaspoon pure vanilla extract
4 ice cubes
2 mint sprigs for garnish, if desired
    In a blender, combine all ingredients; process until smooth. Pour into frosted glasses; garnish with mint sprigs, if desired. Serve immediately.
© Sharon Tyler Herbst