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

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1995


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

57.8 calories; protein 0.9g 2% DV; carbohydrates 11.2g 4% DV; exchange other carbs 0.5; dietary fiber 0.8g 3% DV; sugars 10.3g; fat 1.2g 2% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 2334.1IU 47% DV; vitamin c 26.2mg 44% DV; folate 17mcg 4% DV; calcium 8.7mg 1% DV; iron 0.3mg 1% DV; magnesium 11.5mg 4% DV; potassium 201.4mg 6% DV; sodium 11.4mg 1% DV; thiaminmg 4% DV.