Joyanne McDaniel combined aromatic herbs from her garden with sweet melon in this simple and refreshing fruit salad. If you don't have access to fresh lemon verbena or another lemon-scented herb such as lemon thyme, fresh basil leaves will impart a different but equally complementary flavor to the salad.
Makes 4 to 6 servings
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1 honeydew melon (3 1/2 to 4 lb.)
2 tablespoons chopped or slivered fresh lemon verbena leaves or fresh basil leaves (see note above)
2 tablespoons chopped or slivered fresh mint leaves
3 tablespoons rice vinegar
2 tablespoons honey
1/2 teaspoon orange extract or 2 tablespoons orange juice
1/8 teaspoon salt
1. Peel and seed melon; cut into 1-inch chunks.
2. In a bowl, mix lemon verbena, mint, vinegar, honey, orange extract, and salt. Add melon and mix to coat. Serve immediately or cover and chill up to 4 hours.
Caloriesfromfat 1 %
Protein 0.7 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 17 g
Fiber 1.3 g
Sodium 62 mg
Cholesterol 0.0 mg