Melon With Honey
Recipe: #18173
March 20, 2015
Categories: Salads, Fruit Salad, Cantaloupe, Australian, 5 Ingredients Or Less, One-Pot Meal, Fat Free, Gluten-Free, Kosher, Low Fat, No Eggs, Non-Dairy, Vegetarian, Herbs, more
"This is a great combination of flavours using cantaloupe (also called rockmelon in some stated of Australia) and basil. I think mint would also lend itself to this recipe really well. Great as a starter or even an end to a meal. So refreshing for during the summer period."
Ingredients
Nutritional
- Serving Size: 1 (69.8 g)
- Calories 88.1
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 2.9 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 0.3 g
- Sugars - 23.2 g
- Protein - 0.2 g
- Calcium - 8.6 mg
- Iron - 0.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Stir the honey, black pepper and 1 cup boiling water in a medium sized baking dish or bowl and allow to cool.
Step 2
Add the cantaloupe and toss to coat with the liquid. Cover with plastic wrap and refrigerate for at least four hours, or up 12 hours ~ (overnight)
Step 3
Drain and discard the excess syrup from the cantaloupe. Sprinkle with thinly sliced basil and salt.
Tips
No special items needed.