- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 1/3 cup
- sugar
- 75 mL
- 1/3 cup
- fresh basil, stems separated and leaves torn
- 75 mL
- 1 tbsp
- finely chopped red or green finger chili
- 15 mL
- 1 tbsp
- lemon zest
- 15 mL
- 4 cups
- 1-in. (2.5 cm) pieces honeydew melon
- 1 L
- 1/2 tsp
- salt
- 2 mL
- 2 tbsp
- olive oil
- 30 mL
Method
- Step 1
- In a saucepan, bring 1/3 cup (75 mL) water and sugar to a boil. Add basil stems, chili and lemon zest, remove from heat. Allow the syrup to cool to room temperature then refrigerate for 15 min. or up to 24 hrs. Remove basil stems and discard. In a bowl, toss melon with the chilled syrup. Add salt and basil leaves and gently toss. Drizzle with olive oil and serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 200
- Fat:
- 7 g
- Saturated Fat:
- 1 g
- Carbs:
- 33 g
- Fibre:
- 2 g
- Protein:
- 1 g
- Sodium:
- 320 mg