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Colorful Grape & Melon Ball Salad with prosciutto, mozzarella, and fresh basil in a white bowl.
Layla

Grape & Melon Ball Salad

A refreshing, jewel-toned fruit salad with honey-lime dressing that's perfect for summer brunches or light desserts.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dessert, Salad, Side Dish
Cuisine: American
Calories: 128
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 medium cantaloupe ripe, about 3 lbs
  • 1 small honeydew melon ripe, about 2 lbs
  • 2 cups seedless red grapes halved if large
  • 2 cups seedless green grapes halved if large
  • 0.25 cup fresh mint torn, plus more for garnish
For the Dressing
  • 2 tbsp honey
  • 2 tbsp fresh lime juice about 1 lime
  • 1 tsp lime zest
  • 1 pinch of salt fine sea salt

Equipment

  • Melon baller
  • Large Mixing Bowl
  • Small whisk or fork

Method
 

Prep the Fruit
  1. Cut the cantaloupe and honeydew in half and scoop out the seeds. Using a melon baller, scoop out firm balls and place them in a large bowl. You should get about 4 cups of melon balls total. If any melon scraps remain, save them for smoothies.
  2. Rinse the grapes and pat completely dry. Halve any grapes larger than a cherry to make them bite-sized and help them absorb the dressing.
Make the Dressing
  1. In a small bowl, whisk together the honey, lime juice, lime zest, and salt until the honey is fully dissolved and the mixture looks slightly cloudy.
Assemble the Salad
  1. Add the grapes and torn mint to the bowl with the melon balls. Pour the dressing over the top and gently fold everything together with a rubber spatula, being careful not to crush the melon balls. You want the fruit glossy, not swimming in liquid.
  2. Taste and add a touch more lime juice if the melons are very sweet. Serve immediately for the freshest texture, or refrigerate for up to 30 minutes to let the flavors meld. Garnish with additional mint just before serving.

Notes

Choose melons that feel heavy for their size and smell fragrant at the stem end - this guarantees sweetness without needing extra sugar. If your melons are already very ripe and soft, skip the melon baller and cut them into chunks instead to prevent mushiness. For a grown-up twist, add 1 tablespoon of thinly sliced fresh basil along with the mint, or swap the lime for lemon and add a pinch of ground ginger.