Melon with Basil & Chili

  • Prep Time 20 min
  • Total Time 30 min
  • 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

Directions

  • 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.

Nutrition Facts

  • Nutrition Description 1/4 of the recipe
  • Calories 200
  • Fat 7 g
  • Saturated Fat 1 g
  • Carbs 33 g
  • Protein 1 g
  • Fibre 2 g
  • Sodium 320 mg