Tested till perfect Melon with Citrus Blueberry Sauce
Melon with Citrus Blueberry Sauce
Photography by Matthew Kimura

Melon with Citrus Blueberry Sauce

Fresh melon and blueberries pair beautifully in this simple breakfast starter or light dessert.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2005

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 1/2cantaloupe or honeydew melon
  • 1 1pink grapefruit
  • 1 tbsp 1tbsplemon juice
  • 1 tbsp 1tbspliquid honey
  • Pinch Pinchhot pepper flakes, (optional)
  • 1/2 cup 1/2cupblueberryblueberries
  • 2 tsp 2tspslivered fresh mint leaves
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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.

Nutritional Information Per serving: about

cal 69 pro 1g total fat 0 sat. fat 0g
carb 17g fibre 2g chol 0mg sodium 8mg

% RDI:

calcium 2 iron 2 vit A 23 vit C 92
folate 10
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