Melon with Raspberry Sauce Recipe

Melon with Raspberry Sauce Recipe
Melon with Raspberry Sauce Recipe photo by Taste of Home
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Melon with Raspberry Sauce Recipe

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Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2-2/3 cups unsweetened raspberries
  • 3 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 large cantaloupe
  • 1/2 medium honeydew

Directions

Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside.
Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape.
On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries. Yield: 6 servings.
Originally published as Melon with Raspberry Sauce in Light & Tasty August/September 2001, p44

Nutritional Facts

1 each: 130 calories, 1g fat (1g saturated fat), 0 cholesterol, 19mg sodium, 33g carbohydrate (0 sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 fruit.

  • 2-2/3 cups unsweetened raspberries
  • 3 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 large cantaloupe
  • 1/2 medium honeydew
  1. Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside.
  2. Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape.
  3. On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries. Yield: 6 servings.
Originally published as Melon with Raspberry Sauce in Light & Tasty August/September 2001, p44

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