Macedoine of Melon & Hazelnuts with Ouzo

July/August 1995

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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

Makes: 4 servings

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  • 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)


  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.

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.


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).

Carbohydrate Servings: 1

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

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