Remove rinds from melons and cut into 1 inch cubes.
In a large mixing bowl or pan, mix cubed melon until evenly distributed.
In a blender or food processor, pulse all other ingredients until mint is finely chopped. Alternately, finely chop and whisk in separate bowl with juices and salt.
Pour mixture over melon and toss lightly until coated.
Refrigerate until ready to serve.
To serve, lightly toss salad until pieces have been coated again. Makes 50 ½ cup servings.
