1/2 cup Sugar
2 tablespoons Fresh lime juice
1/4 cup Coarsely-chopped fresh mint
1 small 2 pound ripe honeydew; peeled & cubed into 1 in.
1 small 1.5 pound cantaloupe; peeled & cubed into 1 in.
2 teaspoons jalapeno peppers; finely minced
In a small saucepan combine sugar and 1/2 cup water; bring to a boil over medium-high heat, stirring until sugar dissolves. Lower heat and simmer 3 minutes.
Cool completely. Stir in lime juice and mint. Cover syrup and refrigerate until chilled, at least 1 hour.
In a large bowl combine honeydew and cantaloupe cubes. Add syrup and jalapeno and toss to combine. Serve melon with a little syrup spooned over.
Source: David Rosengarten