Special to The Washington Post Minty Melon Ball Salad 5 or 6 servings When I was a kid, my mother wouldn't consider making fruit salad without her melon baller. I even have her old trusted tool, which I was using more frequently to core and seed whole apples and pears. That is, until I rediscovered the melon ball. It's not the most economical way to cut up a melon, but it gives you bite-size pieces that are visually appealing. Now I'm just as hooked on it as my mother was. I like to combine melons to get a contrast of flavors and a nice look. The widespread availability of sweet seedless watermelons makes it simple to get color variation and good taste at the same time. I pair the watermelon with whatever local melons are available at the market. The mint syrup adds an extra punch to this salad. It's simple to make, and the additional step is worth the effort. The combination of mint and melon, especially watermelon, makes this a beautiful and refreshing salad worthy of serving as a dessert or an especially nice fruit option at breakfast. You may have 4 to 6 tablespoons of mint syrup left over. It's perfect for sweetening tea, lemonade and mixed drinks. MAKE AHEAD: This salad is best if you allow the melon and mint time to combine. Prepare the salad, cover it and let it sit in the refrigerator for at least 4 hours before serving, or prepare a day in advance. Ingredients 3/4 cup sugar 3/4 cup water 1/2 cup loosely packed mint leaves, plus 3 to 4 tablespoons chopped mint 5 cups melon balls (cut from 2 cantaloupe-size melons) Directions Combine the water and sugar in a small pot over medium-high heat and bring to a boil, stirring to help dissolve the sugar. Boil until reduced by half. Remove from the heat and add the 1/2 cup of mint leaves. Let the leaves steep in the sugar syrup until the syrup has cooled to room temperature, then strain the syrup, discarding the leaves. Combine the melon balls, 4 tablespoons of the mint syrup and 3 tablespoons of the chopped mint in a large bowl; mix to coat evenly, then taste, adding mint or syrup if desired. Refrigerate for at least 4 hours or overnight for best flavor. NUTRITION Per serving (based on 6): 112 calories, 2 g protein, 28 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 30 mg sodium, 2 g dietary fiber, 27 g sugar 