Top melon slices with toasted hazelnuts and an ouzo drizzle for a sophisticated brunch side dish or summer dessert. Source: EatingWell Magazine, July/August 1995

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • With a knife, remove rind from cantaloupe and cut melon into 12 thin wedges.

  • 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.

  • To serve, arrange the melon on dessert plates. Spoon the marinade over the top and sprinkle with hazelnuts.


Tip: To toast chopped hazelnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

58 calories; 1.2 g total fat; 0.1 g saturated fat; 11 mg sodium. 201 mg potassium; 11.2 g carbohydrates; 0.8 g fiber; 10 g sugar; 0.9 g protein; 2334 IU vitamin a iu; 26 mg vitamin c; 17 mcg folate; 9 mg calcium; 11 mg magnesium;