Last updated on December 16th, 2021
These summery mojito fruit cups have me telling my childhood fruit cocktail, “eat your heart out!” These mojito-soaked melon balls are amazingly refreshing on hot summer days. It’s the fruit cocktail that’s both fruit AND a cocktail.
Leave me alone in a room with a melon baller, a basket of fruit and a bottle of rum and all sorts of fun things happen. Okay, [sigh] maybe not that many fun things… But this eatable, drinkable, and maybe-make-you-a-little-tipsy-recipe certainly is one of them.
You’ll want to give this one a try for your next party, brunch, get-together, or work meeting. *See Note
The prep is fairly easy, provided you have a melon baller handy. This recipe can be done with diced melons as well, but the effect and texture may be a bit off. Melon balls make quick work of the fruit and look much prettier as well! Also, they’ll run you about $5 – $7 at your local grocery store.
Tips & Tricks for Mojito-Soaked Melon Balls
- light rum
- lime juice
- lime peel
- seedless watermelon
- fresh pineapple
- mint sprigs
The first step in this process involves creating the basic simple syrup; a foundational ingredient inmost cocktails.
Combine sugar & water in small saucepan, cook and stir over medium heat until dissolved. Remove from heat, stir in rum, lime juice and the grated lime peel. Allow mixture to cool.
In a large bowl, combine melon balls, pineapple and mint. Add the rum marinade and toss gently to coat.
Cover and refrigerate for six hours, but up to overnight. This allows the mojito mixture to fully soak into the fruit, and infuse it with the intense rum and citrus flavor.
To serve, discard mint; spoon fruit with syrup into serving glasses, and garnish with fresh mint.
*Note: Work Meeting? That was a joke – but see, no one actually reads food bloggers do they? Or… do they…?
Summery Mojito-Soaked Melon Balls
- 2/3 cup sugar
- 1/3 cup water
- 1/2 cup light rum
- 2 tbsp lime juice
- 1 tsp grated lime peel
- 2 cups cantaloupe balls
- 2 cups honeydew balls
- 2 cups seedless watermelon balls
- 2 cups fresh pineapple
- 3 mint sprigs – additional for garnish
- Combine sugar & water in small saucepan, cook and stir over medium heat until dissolved.
- Remove from heat, stir in rum, lime juice and lime peel. Allow mixture to cool.
- In a large bowl, combine melon balls, pineapple and mint.
- Add rum marinade and toss gently to coat.
- Cover and refrigerate overnight.
- Discard mint; spoon fruit with syrup into serving cups and garnish with fresh mint.