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Course: dessert
Total time: under 30 minutes
Skill level: Moderate
Cost: Inexpensive
Yield: Serves 6
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  • 4 limes
  • 1 cup sugar
  • ¼ cup tequila
  • 2 ripe cantaloupes, chilled
  • Fresh mint


Using a vegetable peeler, remove the zest from the limes in long strips.  Cut the zest into fine, needle-thin julienne, reserve.

Section the limes and remove the pith and membrane, reserve 4.

In a medium saucepan, combine the sugar with 1 cup of water and bring to a boil over high heat.  Continue boiling for 5 minutes and remove from the heat.  Fold in the lime zest julienne and let steep for 2 minutes. Remove the zest with a slotted spoon to a sheet of waxed paper.  Add the tequila to the syrup.

Halve and seed the melons. Cut into long 1-inch-wide-strips. Remove the melon rind with a sharp paring knife.

Arrange the melon slices attractively on a platter or serving dish. Sprinkle the lime sections and the lime julienne over the melon. Pour the syrup over the fruits and serve with the mint.

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Nutritional Information

Nutrients per serving

226kcal (11%)
32mg (3%)
81mg (134%)
312mcg RAE (10%)
0mg (0%)
31mg (1%)
0g (1%)
0g (1%)
1mg (4%)