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Honey-Melon Salad

Yield Makes 4 to 6 servings
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.


  • 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

Nutrition Information

  • calories 68
  • 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

How to Make It

  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.