Melon and Blueberry Salad with Honey

Serves 4-6


  • 3 pounds cantaloupe or honeydew melon, cut into chunks
  • 2 cups fresh blueberries
  • 2 cups jicama, cut into matchstick julienne
  • 1/4 cup chopped fresh mint, plus extra leaves for garnish
  • 1/2 cup good-quality honey
  • 1/4 cup freshly squeezed lime juice
  • Pinch of cinnamon


In a large salad bowl, gently toss first four ingredients.
In a small bowl, mix honey, lime juice and cinnamon and pour over fruit.
Turn dressing into salad, taking care to not bruise blueberries.
Garnish with mint leaves.

This salad makes a refreshing first course, side dish or dessert.
Recipe from Central Market Poulsbo - Culinary Resource Center
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