Honeydew with fresh raspberry sauce
There’s no need to embellish this recipe. The simplicity lets the incomparable flavors of fresh, in-season produce shine. The raspberry sauce is made by pureeing fresh raspberries and lemon juice and then straining the mixture to produce a smooth, ruby-hued sauce that can be drizzled over any kind of fresh fruit, yogurt, pancakes, and waffles. When choosing a honeydew melon, look for ones that are pale or light yellow and aren’t overly green. Also press on the round indentation where the stem was attached. If it smells fresh, fragrant, and a little sweet, that’s an indication it’s a ripe melon.
12 oz, 2 (6-oz containers)
Fresh lemon juice
1 medium, or Crenshaw melon, peeled, seeded and cut into 16 wedges
Fresh mint leaves
4 sprig(s), for garnish
- Reserve 12 berries for garnish.
- Puree remaining berries with lemon juice in blender. Pour puree through fine sieve set over small bowl, pressing hard with spatula to extract as much liquid as possible. Discard seeds.
- Arrange melon wedges on 4 plates and drizzle evenly with raspberry sauce. Sprinkle with reserved raspberries and garnish with mint.
- Per serving: 4 melon wedges and 3 tablespoons sauce