1/2 (about 1 pound) small seedless watermelon
1/2 (about 1 pound) honeydew melon, seeds removed
1/2 (about 1 pound) cantaloupe melon, seeds removed
1/2 cup packed fresh mint leaves, finely chopped, plus mint sprigs, for garnish
1/2 cup turbinado or other coarse sugar
Cut each melon lengthwise into 1-inch-wide slices. Hold the melon slices at the peel end and, using a sharp vegetable peeler, shave the melon flesh in long ribbons into a large serving bowl.2.
In a small bowl, combine the mint leaves and sugar. Add the mint sugar to the shaved melon and gently toss.
Arrange the melon salad on individual salad plates. Garnish with fresh mint sprigs and serve. Serves 4-6.Cook's Note:
The melons are easiest to shave into ribbons when they are slightly underripe and chilled.
Reprinted from the book Giada at Home
by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Photographs copyright © 2010 by Jonelle Weaver. Published by Clarkson Potter, a division of Random House, Inc.