Tri-Melon Salad W/Honey & Lime

There really is no other way to say this: This stuff is awesome.

Not much in the way of frills.  It just takes something really great (three kinds of summer melons) and takes it up a smidge to make it spectacular. And contrary to my usual rants, I am not exaggerating!

You know by now how much of a honey freak I am.  I have always loved honey.  Have I ever told you the story about aspirin and honey from when I was a kid?  No?  Well then… When we were kids and we would wake up in the night with a headache or fever or some kind of ailment, my Mom would give us aspirin.  Remember the big, clear bottle of tiny, white pills with the little white cap?  That is what we had.

Ah! The 80’s.

Anyway, because we were generally too small to swallow pills on our own, and because aspirin is enormously bitter, my mother would put a half (or whole, depending on our age) pill on a huge spoonful of honey.  We would take the whole thing in one bite and no matter how shocking the taste of plain aspirin was, we could chew it up with a huge gob of raw honey in our mouths.  Not a bad way to take your medicine, I must say.  To this day, the smell and taste of aspirin makes me think of honey!
In this case, we are just using it to boost the already sweet flavor of the fruit.  Super simple but with a big impact, this is a great-and healthy-dish to set out for brunch, lunch, or even bring to your next barbecue.  Besides!  Honey goes with everything!  Even aspirin.
Above is just a big bowl of fruit that I cut up, layered in the bowl to make it pretty, and then covered with cellophane and tucked in the fridge.
Below is the drizzled final product.  YUM!
Tri-Melon Salad W/Honey & Lime
Go ahead and cut the fruit and even put it in your serving bowl up to a day ahead.  Don’t drizzle on the syrup until just before you serve.  Bite sized chunks are great for eating, but go just a bit bigger than that so that they hold together in the bowl better.

Cantaloupe, Watermelon, and Honeydew-trimmed and cut into large chunks
1/2 c honey, preferably local and raw
1 T water
zest of 1 lime
juice of 1 lime, about 2 T

In a large serving bowl, layer the fruit in a bit at a time.  You aren’t going to stir this so however it goes in the dish is how you want it. Clear vessels are beautiful but it ultimately doesn’t matter.  Cover and chill until ready to serve.  When ready to eat, microwave the water and honey for 30 seconds in a glass measuring cup, stirring and heating longer if necessary to make it easily pourable and warm.  Add the lime juice and zest, stir, and drizzle over the fruit just before you serve it.  Do not stir.  Garnish with mint or lime wedges if desired.  Note: The chunks on the bottom that sit in the syrup the longest are the pieces you are going to be fighting over!!