Melon with Basil & Chili
Prep Time
Serves
Cooking Mode
⅓ cup sugar
⅓ cup fresh basil, stems separated and leaves torn
1 tbsp finely chopped red or green finger chili
1 tbsp lemon zest
4 cups 1-in. (2.5 cm) pieces honeydew melon
½ tsp salt
2 tbsp olive oil
⅓ cup sugar
⅓ cup fresh basil, stems separated and leaves torn
1 tbsp finely chopped red or green finger chili
1 tbsp lemon zest
4 cups 1-in. (2.5 cm) pieces honeydew melon
½ tsp salt
2 tbsp olive oil
Directions
1In 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.
Disclaimer
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Personal Note
Personal Note
