Melon with Citrus Blueberry Sauce
Fresh melon and blueberries pair beautifully in this simple breakfast starter or light dessert.
Servings: 4
Ingredients:
Melon with Citrus Blueberry Sauce Photography by Michael Alberstat
| Nutritional Info | |
| Per serving: about | - |
| cal | 69 |
| pro | 1 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 8 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 2% |
| vit A | 23% |
| vit C | 92% |
| folate | 10% |
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Half cantaloupe or honeydew melon
1 pink grapefruit
1 tbsp (15 mL) each lemon juice and liquid honey
Pinch hot pepper flakes (optional)
1/2 cup (125 ml) blueberries
2 tsp (10 mL) slivered fresh mint leaves
Preparation:
Scrape out seeds from cantaloupe. Cut into 8 wedges; cut off skin. Set aside.
Cut off rind and outer membrane of grapefruit. Working over bowl to catch juice, cut between membrane and pulp to release fruit into bowl, squeezing membranes to extract juice.
Arrange melon and grapefruit on plates.
Remove all but 2 tbsp (25 mL) grapefruit juice from bowl and reserve to drink. Whisk lemon juice, honey, and hot pepper flakes (if using) into remaining juice in bowl. Stir in blueberries and half of the mint; spoon over fruit. Sprinkle with remaining mint.
Source
Canadian Living Magazine: September 2005
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