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Melon in Lime and Honey

The first time I ever ate a cantaloupe was at a Bob's Big Boy, where my mother took us to eat an American breakfast. Having just arrived from Japan, I didn't know what to order. Then I saw the reflection ... Read more

Total time: 15 minutes plus 1 hour chilling | Serves 4
  • 1/2 honeydew
  • 1/2 Sharlyn, Casaba or cantaloupe
  • 1 lime
  • 1/4 cup lavender, orange or any mild honey
  • Mint sprigs, for garnish

Step 1Cut the flesh of the melons into 1-inch slices, or, if you have a melon baller, cut them into melon balls.

Step 2Peel the lime with a sharp knife or vegetable peeler and cut the zest in thin slices. Add the sliced zest to the melon. Squeeze the juice of the lime over the melon.

Step 3In a small saucepan, heat the honey over low heat just enough to liquefy, about 1 minute, stirring. Add the honey to the melon mixture and toss gently. Let the mixture sit for at least 1 hour in the refrigerator.

Step 4Serve in small glass bowls. Garnish with sprigs of mint.

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