Photo: Neil Dacosta
Hands-on Time
15 Mins
Total Time
35 Mins
Serves 8

Heirloom Charentais melons have smooth, gray-green skin and bright orange flesh that is supersweet and fragrant. For a substitute you can use a combination of honeydew melon and cantaloupe.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Line a baking sheet with parchment paper; coat with cooking spray. Combine salt and egg white in a medium bowl, stirring with a whisk until frothy. Add sunflower seeds and next 5 ingredients (through chili powder); stir to coat. Spread mixture in an even layer on prepared baking sheet. Bake at 350° for 15 minutes, stirring once after 10 minutes. Cool granola completely.

Step 3

Combine oil, vinegar, and honey in a small bowl, stirring with a whisk. Place about 1 cup melon on each of 8 small plates. Top each serving with 1 1/2 teaspoons vinegar mixture, 1 1/2 tablespoons granola, and 1 tablespoon basil.

Ratings & Reviews

Good, unique

July 29, 2016
So I wasn't sure how this dish would go over at my house.  I had to use regular cantaloupe not the Charentais.  I felt there was too much granola so next time I'd halve that part - although the left overs are great to snack on.  The balsamic/oil/honey dressing was really nice with the melon.  It just all went together well.  Hubby really liked it to so I'd make it again.  Would be great at a brunch.