Serves 1
Directions
- 1Toast the pistachios in a small nonstick pan over medium heat for 2 to 3 minutes, stirring constantly until fragrant.
- 2Add the honey and brown sugar to the pan with the pistachios and warm, stirring constantly, for about 1 minute, or until the brown sugar fully dissolves.
- 3Turn off the heat and stir in the lime zest and juice.
- 4Set the syrup aside to cool for 5 minutes.
- 5Cut the watermelon into 1-inch cubes.
- 6Cut the cantaloupe into 1-inch cubes after scooping out the seeds.
- 7Combine the watermelon and cantaloupe in a large, shallow serving bowl.
- 8Spoon the pistachio and honey syrup all over the melon.
Ingredients
- 0.75 cup roughly chopped pistachios
- 3 tablespoons honey
- 1 tablespoon dark brown sugar
- 2 large limes
- 5 cups seedless watermelon cubes
- 3 cups cantaloupe cubes
Equipment
small nonstick panwooden spoonknifecutting boardserving bowl
Tips
- Serve this as a make-ahead salad for your Fourth of July cookout.
- The syrup will soak into the melon like a dream.
- Taste the syrup and add more honey if needed.
- This is summer in a bowl and always a hit every single time!
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