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Nutrition Facts
Serving Size 1 (277g) Recipe makes 8 servings The following items or measurements are not included below: 4 sprigs fresh thyme
Calories 188
Calories from Fat 4		(2%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 22mg		0%
Potassium 429mg		12%
Total Carbohydrate 48.8g		16%
	Dietary Fiber 3.1g	12%
	Sugars 43.5g
Protein 1.7g		3%
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Blueberry Melon Salad With Thyme Syrup

Recipe #380111 | 30 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: duonyte
Jul 3, 2009

I love lemon thyme and always have several plants available. This recipe makes use of the wonderful melons of summer and fresh thyme. You can make up just the syrup and drizzle it on any fruit you want, as needed, if this quantity is too large for you. The syrup keeps for about a week in the refrigerator. From Woman's Day magazine.

SERVES 8 (change servings and units)

Ingredients

Thyme syrup

1 cup sugar
1/4 cup water
1 lemon, peeled and juiced
4 sprigs fresh thyme, lemon thyme preferred

Salad

3 cups diced cantaloupe
3 cups diced seedless watermelon
3 cups diced honeydews
1 pint blueberries

Directions

1
Syrup: bring all ingredients to a gentle boil in a small saucepan. Simmer for 5 minutes.
2
Remove from heat and allow to steep 20 minutes. Discard peel and sprigs.
3
Allow to cool to room temperature. If not using right away, refrigerate up to one week.
4
Salad: Just before serving, gently toss together all the fruit.
5
Drizzle about 1/3 cup of the syrup over the fruit and toss.
6
Spoon into serving bowls, garnish with thyme sprigs, if desired, and serve with additional syrup on the side.