Sometimes recipes are more like good ideas than elaborate endeavors. Such is the case with this mixed melon ball salad. Fresh fruit is all you need to create a sweet, nutritious, economical summer treat that almost every guest can enjoy at your next picnic, potluck or barbecue. It’s even a great, last minute, 4th of July recipe!
This mixed melon ball salad recipe was originally shared with us from The Raw Truth cookbook by Jeremy Safron. Over the years, it became buried in our news section, so we’re moving it to our recipes for you to enjoy this summer and beyond.
If you’re feeling adventurous, melons make great artistic canvases. You can use the watermelon halves as bowls, simply hollowed out or carved, as the author did here. Also, rather than melon balls, you can slice the melons into rounds and use small cookie cutter shapes to cut the melons into hearts, flowers or other cheerful bites.
For a bigger taste of The Raw Truth, see our review or enjoy Jeremy’s Raw Zucchini Roll Ups with Presto Pesto.
Special Diet Notes: Mixed Melon Ball Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, paleo, and generally top food allergy-friendly.
- 1 cantaloupe, halved and seeded
- 1 honeydew melon, halved and seeded
- 1 watermelon, halved
- Juice of 2 limes
- Scoop out the flesh of the melons with a melon baller, place in a large serving bowl or the watermelon halves (slice a small part of the bottoms away to create a flat surface), and mix gently.
- Splash with the lime juice and serve.
