Ingredients

• 1/4 cup sugar
• 1/4 cup fresh lime juice (from 1 1/2 limes)
• 2 teaspoons finely grated lime zest (from 1 1/2 limes)
• 1 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
• 1 (4-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
• 2 tablespoons fresh mint, preferably spearmint, finely chopped

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Instructions

1. In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)
2. In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)
3. As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.