Honeydew, blackberry and basil


Often the overlooked cousin of cantaloupe, honeydew can be bland if it's not properly ripe, so look for bright green flesh and a sweet perfume. This salad makes a great entrée with the addition of prosciutto, or a nice light way to finish a meal.

You'll need

½ cup (loosely packed) basil, plus extra leaves to serve 110 gm (½ cup) caster sugar 1.1 kg (about ½) honeydew melon, cut into thin wedges 300 gm blackberries (2 punnets)

Method

  • 01
  • Process basil and sugar in a small food processor or pound with a mortar and pestle until well combined and sugar is bright green. Basil sugar is best used fresh.
  • 02
  • Arrange honeydew melon on a serving platter and refrigerate until required. In a bowl, coarsely crush blackberries and 2 tbsp basil sugar with a fork and refrigerate for 20 minutes for flavours to develop.
  • 03
  • To serve, spoon blackberries over the honeydew wedges, then scatter with basil sugar and basil leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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