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20 minute dinner recipes

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Macedoine of Melon & Hazelnuts with Ouzo


From EatingWell:  July/August 1995

Top melon slices with toasted hazelnuts and an ouzo drizzle for a sophisticated brunch side dish or summer dessert.

4 servings | Active Time: 20 minutes | Total Time: 30 minutes



  1. With a knife, remove rind from cantaloupe and cut melon into 12 thin wedges.
  2. Whisk together honey, lemon juice and ouzo (or other anise-flavored liqueur) in a medium bowl. Add the melon, stirring gently to coat. Let stand for 10 minutes, stirring occasionally.
  3. To serve, arrange the melon on dessert plates. Spoon the marinade over the top and sprinkle with hazelnuts.


Per serving : 58 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 1 g Protein; 1 g Fiber; 11 mg Sodium; 202 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 1/2 other carbohydrate

Tips & Notes