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.

Joyanne McDaniel, Bothell, Washington
Recipe by Sunset May 2003


Recipe Summary

Makes 4 to 6 servings


Ingredient Checklist


Instructions Checklist
  • Peel and seed melon; cut into 1-inch chunks.

  • 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.

Nutrition Facts

68 calories; calories from fat 1%; protein 0.7g; fat 0.1g; saturated fatg; carbohydrates 17g; fiber 1.3g; sodium 62mg; cholesterolmg.