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Prep Time
20 mins
Total Time
30 mins
Serves 4


1/3 cup
75 mL
1/3 cup
fresh basil, stems separated and leaves torn
75 mL
1 tbsp
finely chopped red or green finger chili
15 mL
1 tbsp
lemon zest
15 mL
4 cups
1-in. (2.5 cm) pieces honeydew melon
1 L
1/2 tsp
2 mL
2 tbsp
olive oil
30 mL


Step 1

In a saucepan, bring 1/3 cup (75 mL) water and sugar to a boil. Add basil stems, chili and lemon zest, remove from heat. Allow the syrup to cool to room temperature then refrigerate for 15 min. or up to 24 hrs. Remove basil stems and discard. In a bowl, toss melon with the chilled syrup. Add salt and basil leaves and gently toss. Drizzle with olive oil and serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics 30 Minutes or Less Side Dish

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
7 g
Saturated Fat:
1 g
33 g
2 g
1 g
320 mg
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