Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Any melon except watermelon, which is too watery, can be used in this recipes. To get thickly grated lemon rind, use a channel knife or a zester with large holes.
Ingredients[]
- 1/3 cup brandy
- 1/4 cup sugar
- 2 tablespoons thickly grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 cups honeydew melon balls or cubes
- 2 cups cantaloupe balls or cubes
- 1/4 cup silvered almonds, toasted
- 4 (1/8-inch) slices lemon
Directions[]
- Combine first 4 ingredients in a large bowl, stirring with a whisk until sugar dissolves.
- Add honeydew and cantaloupe; toss gently to coat.
- Let stand 10 minutes.
- Sprinkle each serving with toasted almonds, and serve with lemon slices.
Yield: 4 servings (serving size: 1 cup melon mixture, 1 tablespoon almonds, and 1 lemon slice)