Moroccan Melon & Mint Salad

With it being so HOT, HOT, HOT I am making things that are COOL, COOL, COOL. I made a Moroccan melon and mint salad that just hit the spot. It was very cool and refreshing. It evolved as a seasonal palate cleanser or light dessert in the warm Maghreb climate, blending indigenous fruits with historical Mediterranean and Arabic flavor pairings. The use of aromatic flower waters (such as orange blossom or rose water) in fruit dishes dates back to medieval Moorish and Andalusian cooking traditions. Sometimes salty cheese and/or citrus dressings are added to this delicious simple salad, making it more Mediterranean rather than than Moroccan in nature, but all are very tasty, cool and refreshing.

Melons have been a part of the Mediterranean and Middle Easter diet throughout the millennia. Melon seeds have been found by archeologists in the Middle East dating back for at least 3000 years. Cantaloupe is widely considered the healthiest melon you can eat due to its exceptionally high nutrient density, offering massive amounts of vitamins A and C. Cantaloupes or cantalupo, are native to South Asia, Persia, and Africa. They grew in these regions and parts of the Middle East before spreading to the rest of the world.

Moroccan Melon and Mint Salad

This simple salad only requires four ingredients. You can use either cantaloupe or honeydew melons, or a combination of them both. This time I had cantaloupe, so that is what I used. You can also use either fresh mint, which is better, or dried mint. I had dried mint.

1 cantaloupe, peeled, seeds and cubed

1 TBSP dried mint or 2-3 TBSP fresh mint, chopped

2 TBSP orange flower water

1 TBSP honey

Toss everything together well and chill in the refrigerator for at least about 1-2 hours before serving. Simple, easy-peasy and delicious. And very cool and refreshing.

Stay cool. It’s supposed to be another scorcher today. Life is short. Make the most out of everyday and live life to the fullest. Have a great day and make everyday great. ‘Til next time.