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


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; protein 0.9g; carbohydrates 11.2g; dietary fiber 0.8g; sugars 10.3g; fat 1.2g; saturated fat 0.1g; vitamin a iu 2334.1IU; vitamin c 26.2mg; folate 17mcg; calcium 8.7mg; iron 0.3mg; magnesium 11.5mg; potassium 201.4mg; sodium 11.4mg.

1/2 fruit, 1/2 other carbohydrate