Honeydew Melon in Anisette Recipe

Honeydew Melon in Anisette may seem a rather unusual combination, but it is one that is very refreshing and delicious – plus it uses only two ingredients.  Honeydew melons are noted for their unique smooth and cream-colored outer skin.

Did you know?  Honeydew melons are now the second most popular type of melon in the United States.  They make a refreshing treat on a hot summer day, plus it is a healthy and low calorie choice.


Honeydew Melon in Anisette Recipe:

Honeydew Melon In Anisette Recipe

Prep Time: 15 minutes

Cook Time: 0

Yield: 6 servings


1 large ripe honeydew melon, seeded
1/3 cup imported anisette liqueur*

*  Use a good Spanish or Italian anisette.




Cut the flesh of the Honeydew Melon into bite-size pieces (or into balls with the aid of an melon baller) and place in a serving bowl.

Sprinkle with the anisette, cover, and refrigerate for at least an hour before serving.

Serve cold.

Makes 4 servings.



Source:  This recipe is from the cookbook called Judie Geise’s New Northwest Kitchen, by Judie Geise.


Fruit Salads    Melons    Salad & Salad Dressing Recipes   

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