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.
- 1 large ripe honeydew melon, seeded
- 1/3 cup imported anisette liqueur*
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.
Makes 4 servings.
* Use a good Spanish or Italian anisette.
Source: This recipe is from the cookbook called Judie Geise’s New Northwest Kitchen, by Judie Geise.