This salad is perfect for breakfast on a hot morning, a side dish for lunch or dinner, a picnic, a barbecue … It pairs well with fish, chicken, steak, or burgers. The recipe below is just a starting point. You can use any type of melon, play around with the ratio of melon to grapefruit and oranges and use an endless array of garnishes. If you don’t like grapefruit you can use pineapple or grapes instead.
Because this salad keeps so well I like to make up a big bowl of it.
1/2 honeydew melon, peeled and cut into ½” inch cubes
4 pink grapefruit, peeled and segmented
8 oranges, peeled and segmented
Gently toss all ingredients together. Serve immediately or the next day.
While this salad is certainly delish served as is I like to vary it with different garnishes such as:
thinly sliced mint leaves
toasted seeds – pumpkin, sunflower, pine nuts, sesame seeds
crumbled feta cheese
crumbled cotija cheese
lemon, lime or orange zest
drizzle with melted or thinned mint jelly
drizzle with melted or thinned jalapeno jelly
thinly sliced red onion