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Melon with Raspberry Sauce

What You Need

2 2/3 cups unsweetened raspberries

3 tablespoons honey

1 teaspoon lemon juice

1/8 teaspoon ground ginger

1/2 large cantaloupe

1/2 medium honeydew melon


Directions:

1) Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside.

2) Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape.

3) On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

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