Persian Melon Salad with Rose Water and Mint

Name: Persian Melon Salad with Rose Water and Mint
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 1 small (about 2 lb) (900 g) ripe cantaloupe, halved, seeded, rind removed, flesh cut into ¾-inch (2 cm) cubes (about 3½ cups); 1 small (about 2 lb) (900 g) ripe honeydew melon, halved, seeded, rind removed, flesh cut into ¾-inch (2 cm) cubes (about 3½ cups); 3 tbsp (45 ml) fresh lime juice, freshly squeezed, from about 2 limes; 1 tsp (2 g) lime zest, finely grated, from 1 lime before juicing; 1 tsp (5 ml) rose water; 1 tbsp (21 g) honey, or to taste, depending on melon sweetness; ⅓ cup (10 g) fresh mint leaves, loosely packed, stacked and thinly sliced just before serving, plus a few small whole leaves for garnish; ⅛ tsp (¾ g) fine sea salt; 1 tbsp (1 g) dried edible rose petals, small ones left whole, larger ones gently crumbled; 2 tbsp (15 g) unsalted pistachios, shelled, roughly chopped (optional)

From the MyKitchenBank Kitchen

Sweet cantaloupe and honeydew are tossed with a bright lime and rose water dressing, fresh mint, and a sprinkle of dried rose petals. Served well chilled, it is a fragrant, cooling salad for hot days.

Prep: 20 min
Cook: —
Wait: 45 min
Total: 1 hr 5 min
Makes: About 7 cups (6 servings)

Jump to recipe ♡ Save

Ingredients

6 servings

1 small (about 2 lb) (900 g) ripe cantaloupe, halved, seeded, rind removed, flesh cut into ¾-inch (2 cm) cubes (about 3½ cups)
1 small (about 2 lb) (900 g) ripe honeydew melon, halved, seeded, rind removed, flesh cut into ¾-inch (2 cm) cubes (about 3½ cups)
3 tbsp (45 ml) fresh lime juice, freshly squeezed, from about 2 limes
1 tsp (2 g) lime zest, finely grated, from 1 lime before juicing
1 tsp (5 ml) rose water
1 tbsp (21 g) honey, or to taste, depending on melon sweetness
⅓ cup (10 g) fresh mint leaves, loosely packed, stacked and thinly sliced just before serving, plus a few small whole leaves for garnish
⅛ tsp (0.8 g) fine sea salt
1 tbsp (1 g) dried edible rose petals, small ones left whole, larger ones gently crumbled
2 tbsp (15 g) unsalted pistachios, shelled, roughly chopped (optional)

Equipment (7)

Large sharp chef's knife
Cutting board
Large spoon for scooping seeds
Large mixing bowl (4-quart / 4 L)
Small bowl and whisk or fork
Citrus juicer
Fine zester or microplane

Steps

Before you start

Chill the melons in the fridge for at least 2 hours beforehand if you can; the salad will be colder and crisper.
Choose melons that smell sweet at the stem end and feel heavy for their size.
Rose waters vary in strength. Start with the amount listed and taste before adding more.
Wash the outside of the melons well before cutting so no dirt is carried in by the knife.

1
Cut the melons
- Cut each melon in half through the stem end and scoop out the seeds with a large spoon.
- Cut each half into wedges, slice off the rind, then cut the flesh into ¾-inch (2 cm) cubes.
- Collect any juice that collects on the board.
+ Show details− Hide details
Ready when: Cubes are roughly even in size and no green rind or seeds remain.
Tip: Cut a thin slice off each end of the melon first so it sits flat and stable on the board.
2
Combine in bowl
- Place the cantaloupe and honeydew cubes in a large mixing bowl.
- Add the juice from the cutting board, but not more than ¼ cup (60 ml), so the dressing is not diluted.
3
Whisk the dressing
- In a small bowl, whisk together the lime juice, lime zest, rose water, honey, and salt until the honey fully dissolves and the mixture looks smooth.
- Taste it: it should be tangy, lightly sweet, and gently floral.
+ Show details− Hide details
Ready when: No honey streaks remain and the dressing tastes balanced.
Tip: Too much rose water tastes soapy. Add extra only ¼ teaspoon at a time.
4
Toss gently
- Pour the dressing over the melon.
- Fold with a large spoon or silicone spatula 6 to 8 times, just until every cube is glossy.
- Avoid stirring vigorously, which bruises the fruit.
+ Show details− Hide details
Ready when: Melon looks evenly coated with only a little liquid pooled at the bottom.
5
Chill the salad
- Cover the bowl and refrigerate for 45 minutes so the flavors meld and the melon gets very cold.
+ Show details− Hide details
Ready when: Melon is cold to the touch and smells faintly of rose and lime.
Tip: Do not chill longer than 2 hours before serving or the melon will turn watery.
6
Add mint
- Stack the mint leaves, roll them up, and slice them into thin ribbons.
- Gently fold the sliced mint into the chilled salad.
- Taste, and add a little more lime juice or honey if needed.
+ Show details− Hide details
Ready when: Mint is evenly distributed and bright green.
Tip: Slice mint just before serving; it darkens quickly once cut.
7
Garnish and serve
- Transfer the salad to a shallow serving bowl, using a slotted spoon if there is excess liquid, then spoon a little of the juices over the top.
- Scatter with the dried rose petals, pistachios if using, and the whole mint leaves.
- Serve right away, very cold.
+ Show details− Hide details
Tip: Add the petals and nuts at the last moment so they stay crisp and colorful.

Good to know

Tips

Taste a piece of melon first: very sweet melons need less honey, while less ripe ones may need a little more.
Use rose water sold for cooking (Middle Eastern groceries carry good brands) and avoid cosmetic rose water.
Buy dried petals labeled edible or culinary to make sure they are untreated.
Serve in chilled bowls to keep the salad cold longer on warm days.

Make ahead

"Cut the melons and store them in an airtight container in the fridge up to 1 day ahead. Whisk the dressing separately and keep it covered in the fridge. Toss, chill, and add mint and garnishes when ready to serve."

Storage & reheating

"Refrigerator: store leftovers, without garnishes, in an airtight container up to 2 days; the melon will soften and release liquid. Room temperature: no more than 1 hour. Freezer: not recommended, but leftover melon can be blended into a slushy or agua fresca."

Substitutions

honey → agave syrup or granulated sugar. Use the same amount; stir sugar into the lime juice until dissolved. Use sugar for a vegan version.
fresh lime juice → fresh lemon juice. Gives a slightly sharper, less floral tang; use the same amount.
dried edible rose petals → extra fresh mint leaves or a pinch of ground cardamom. Adds fragrance if you cannot find edible rose petals.
unsalted pistachios → slivered almonds. Gives a similar crunch.