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)
- 1Process 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.
- 2Arrange 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.
- 3To serve, spoon blackberries over the honeydew wedges, then scatter with basil sugar and basil leaves.
The Latest from Gourmet Traveller
- Food NewsAnthea Loucas Bosha named CEO of Food and Wine VictoriaYesterday 11:16pm