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Honeydew, blackberry and basil

Recipe for honeydew, blackberry and basil.

By Alice Storey
  • Serves 4
  • 10 mins preparation
Honeydew, blackberry and basil
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.


  • 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)


  • 1
    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.
  • 2
    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.
  • 3
    To serve, spoon blackberries over the honeydew wedges, then scatter with basil sugar and basil leaves.