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Honeydew-Jalapeño Mock-jito

Honeydew-Jalapeño Mock-jito
Total Time:
5 minutes


1 fresh jalapeño pepper, thinly sliced
1 cup honeydew chunks
8 leaves fresh mint
2 tablespoons lime juice
2 cups ginger ale, chilled


  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 3/4 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, 1/2 cup chopped cucumber, 1/2 cup chopped red bell pepper, and 1 tablespoon jalapeño hot sauce. Serve with grilled fish, chicken, or pork.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 60, Total Fat 0.00g, Sat Fat 0.00g, Trans Fat 0.00g, Chol 0mg, Sodium 30mg, Total Carb 16g, Fiber 0.00g, Sugars 15g, Protein 0g, Calc 0%, Vit A 0%, Vit C 0%, Iron 0%

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