alive logo

Cucumber, Melon, Mint Mixer

Serves 4.


    Cucumber, Melon, Mint Mixer

    Always refreshing, cucumber, honeydew melon, and mint join forces to create this mojito-inspired thirst quencher.


    For an extra minty burst of flavour, rub a mint leaf around the rim of your serving glass just before serving.


    Cucumber, Melon, Mint Mixer


    • 1 large lime, sliced thinly
    • 1/2 English cucumber, sliced
    • 1 cup (250 mL) cubed honeydew melon
    • 6 mint leaves
    • 6 cups (1.5 L) water



    Place lime, cucumber, and melon in bottom of large pitcher. Lightly press down on fruit with wooden spoon to release flavour and juice.


    Tear mint leaves in half and add to pitcher. Pour water over top.


    Place infusion in refrigerator for a minimum of 2 hours. Serve over ice.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.