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Melon with Raspberry Sauce

 Melon with Raspberry Sauce
Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: One serving equals 130 calories, 1 g fat (trace saturated fat), 0 cholesterol, 19 mg sodium, 33 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchanges: 2 fruit.