Macedoine of Melon & Hazelnuts with Ouzo

From EatingWell: July/August 1995 — Subscribe Now!

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

Macedoine of Melon & Hazelnuts with Ouzo Recipe

4 servings

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

1/2 cantaloupe, seeded
1 tablespoon honey
1 1/2 teaspoons lemon juice
1 1/2 teaspoons ouzo or other anise-flavored liqueur
1 tablespoon chopped hazelnuts, toasted (see Tip)

Preparation

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin A (47% daily value), Vitamin C (44% dv).

1 Carbohydrate Serving

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