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Honeydew-Jalapeño Mock-jito
Recipes
Honeydew-Jalapeño Mock-jito
4 servings
5 minutes total
Ingredients
  • 1 fresh jalapeño pepper, thinly sliced
  • 1 cup honeydew chunks
  • 8 leaves fresh mint
  • 2 tablespoons lime juice
  • Ice
  • 2 cups ginger ale, chilled
Steps
  1. Slice jalapeño. (Vary amount of jalapeño to taste; remove seeds/membranes for less heat.)
  2. Divide honeydew, jalapeño, mint leaves, and lime juice evenly among 4 tall glasses. Smash (muddle) fruit mixture in each glass until well combined.
  3. Fill glasses ¾ full with ice; pour in ginger ale. Stir gently before serving.
Other Preparation Methods
    • Grill: Preheat grill (or grill pan). Thread about 1 lb honeydew cubes onto 6 (12-inch) wooden skewers. Combine zest and juice of 2 limes with 3 tablespoons honey. Grill melon 1–2 minutes on each side; remove from grill. Brush with lime mixture.
    • Salsa: Combine 2 cups chopped honeydew, ½ cup chopped cucumber, ½ cup chopped red bell pepper, and 1 tablespoon jalapeño hot sauce. Serve with grilled fish, chicken, or pork.

Amount per ¼ recipe serving: Calories 60, Total Fat 0g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 30mg, Total Carb 16g, Fiber 0g, Sugars 15g, Protein 0g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 0%