What better way to enjoy the summer than with a bright and refreshing Mojito Melon Salad? This recipe blends juicy watermelon, sweet cantaloupe, tangy pineapple, fresh mint, zesty lime, and a hint of rum-inspired flair to create a vibrant dish that screams summer. Whether you're hosting a backyard BBQ, planning a picnic, or looking for a healthy snack, this easy-to-make fruit salad is the perfect go-to. With bold seasonal flavors and simple steps, this recipe not only delivers on taste but also sets the tone for a season full of fun, approachable meals anyone can master at home.
I originally shared this recipe in Season 1, Episode 1 of my cooking show Steve Cooks Stuff. It goes great with the Cast Iron Skillet Hash I made in the same episode.
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Ingredients
While this recipe uses three types of melon and fruit, the combination possibilities are truly endless. Once you try this one out for yourself you will easily see how to make it your own!
- Cantaloupe
- Pineapple
- Watermelon
- Water
- Sugar
- Rum
- Mint
- Lime
See recipe card for quantities to make your perfect Mojito Melon Salad
Instructions
Simple Syrup:
- Add water, rum, and sugar to a small saucepan
- Bring to a boil, then reduce to a simmer
- Stir occasionally for 20 minutes (approx.) until liquid is reduced by half
- Remove from heat and let cool to room temperature. It should now have a thick consistency
- Squeeze the juice from one half of lime into the simple syrup
- Add 1 tablespoon of mint, stir and set aside
Melon Salad:
1. Cut watermelon, cantaloupe, and pineapple into bite size pieces and add to the mixing bowl
2. Add simple syrup mixture to the fruit, stir from the bottom until all pieces seem coated and mint is visible throughout
3. Cover, then refrigerate for at least one hour (longer time recommended)
4. When ready to serve, squeeze the other half of lime onto the mixture, sprinkle remaining tablespoon of mint and serve
5. Enjoy!
Hint: I love making this Mojito Melon Salad the night before a party or catering gig—the lime and mint flavors get even bolder after a night mingling in the fridge!
Variations
As mentioned above, this melon salad his virtually endless possibilities for variations once you get the simple syrup flavor profile perfected. Some of my other favorite ingredients to use include:
- Blueberries - add a slight tang in flavor, plus an interesting blue hue to the dish
- Honeydew Melon - similar to cantaloupe in texture, but a little sweet and add another color profile to the dish
- Coconut Rum - swap out the white rum with your favorite coconut rum to add a touch of "piña colada" flare to your palate
Equipment
This recipe requires a minimal amount of equipment to produce this delicious dish. See equipment list below and click on them to conveniently purchase as needed.
Cutting board (I love these bamboo cutting boards)
Lime squeezer (optional)
Storage
Store in the fridge. Tastes even better the next day! Good for 4-5 days.
Top Tip
Want to elevate this recipe even more? Try adding toasted coconut for a flavorful, tropical twist!
To do this, simply preheat a dry skillet over medium heat on your stovetop. Next, sprinkle in your desired amount of unsweetened shredded coconut. Stir continuously to ensure even browning, and cook until the coconut turns golden and fragrant. Be sure to watch it closely—coconut can go from perfectly toasted to burnt in a matter of seconds!
FAQ
In most cases, the alcohol will evaporate during the boiling stage of the simple syrup, especially when heated for the recommended duration.
However, to stay on the safe side—especially if serving children or those avoiding alcohol—you can easily substitute the alcohol with water. For detailed instructions, refer to FAQ Question 2 on alcohol-free alternatives.
Absolutely not. Feel free to discard the quantity of rum in the recipe and substitute with additional water. The lime and mint flavors will still make this a completely satisfying dish!
A Mojito is a classic Cuban cocktail made with fresh mint, lime juice, sugar, rum, and soda water. It's known for its refreshing, citrusy flavor and is often served over ice—perfect for hot summer days!
Mojito Melon Salad
Ingredients
Equipment
Method
- Add water, rum, and sugar to a small saucepan
- Bring to a boil, then reduce to a simmer
- Stir occasionally for 20 minutes (approx.) until liquid is reduced by half
- Remove from heat and let cool to room temperature. It should now have a thick consistency
- Squeeze the juice from one half of lime into the simple syrup
- Add 1 tablespoon of mint, stir and set aside
- Cut watermelon, cantaloupe, and pineapple into bite size pieces and add to the mixing bowl
- Add simple syrup mixture to the fruit, stir from the bottom until all pieces seem coated and mint is visible throughout
- Cover, then refrigerate for at least one hour (longer time recommended)
- When ready to serve, squeeze the other half of lime onto the mixture, sprinkle remaining tablespoon of mint and serve
- Enjoy!
Nutrition
Video
Notes
To do this, simply preheat a dry skillet over medium heat on your stovetop. Next, sprinkle in your desired amount of unsweetened shredded coconut. Stir continuously to ensure even browning and cook until the coconut turns golden and fragrant. Be sure to watch it closely—coconut can go from perfectly toasted to burnt in a matter of seconds!
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