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.
Honeydew Melon In Anisette Recipe: https://whatscookingamerica.net/Fruit/HoneydewMelon.htm