Name: Polka-Dot Minty Melon Mold
Total time: PLACEHOLDER
Ingredients: 2 cups water; 2 envelopes unflavored gelatin; 2 cups packed fresh mint leaves; 1 1/4 cups (8¾ ounces/248 grams) sugar; 1 1/2 cups 1-inch seedless watermelon ball or cubes; 1 1/2 cups 1-inch honeydew balls or cubes; 1 1/2 cups 1-inch cantaloupe balls or cubes

Why This Recipe Works

Our Polka-Dot Minty Melon Mold highlights the flavor and color of several different types of melon. We made a mint gelatin by preparing a simple syrup from water, mint, and sugar. We strained the mixture well to remove any mint leaves that might have marred the texture of the gelatin. We also made sure to completely dissolve the gelatin before pouring it over the fruit in the mold—undissolved bits of gelatin turned tough and chewy once chilled.

Before You Begin

For a festive appearance, use a small melon baller to make the polka dots in this gelatin dessert. Alternatively, you can cut 1-inch cubes from the melons, making this a "confetti" melon mold instead.

Instructions

Soften gelatin: Place 1/2 cup water in small bowl and sprinkle gelatin over water. Let gelatin stand until softened, about 10 minutes.

Make mint syrup: Bring mint, sugar, and remaining 1 1/2 cups water to boil in small saucepan. Reduce heat to low and simmer 5 minutes. Pour through mesh strainer, pressing on mint to extract as much flavor as possible. Gradually whisk gelatin into hot syrup. Cool to room temperature.

Make mold: Toss watermelon, honeydew, and cantaloupe in large bowl until jumbled. Transfer melon to 1 1/2-quart bowl, using slotted spoon to leave any accumulated juices behind. Pour cooled mint mixture over melon. Cover with plastic wrap and refrigerate until completely set, at least 6 hours and up to 1 day.

Unmold: Dip bottom of bowl in hot water for 30 seconds. Place serving plate over bowl, invert, and tap gently to unmold. Slice and serve.