Tuscan Melon and Almonds

  • 1 lb. container prepared cantaloupe or honeydew melon, or combination

  • 2 tbsp. Vanilla-Honey Syrup (recipe below)

  • 8 tsp. sliced almonds, toasted


Divide melon among 4 serving plates; drizzle with Vanilla-Honey Syrup and garnish with almonds.

VANILLA-HONEY SYRUP: Place 1/4 cup water, 2 tbsp. honey, 2 tbsp. sugar and 1/2 tsp. vanilla paste in a small saucepan over medium heat and stir to combine. Bring to a simmer and stir occasionally until sugar is dissolved. Reduce heat to low and continue to simmer until reduced to less than 1/3 cup (about 10 min.). Remove syrup from heat and let cool completely. Store extra syrup at room temperature up to 3 weeks. Use for flavoring yogurt, drizzling on toast, sweetening smoothies, etc.

Good to Know:

  • Find prepared melons in the Produce Department.
  • Find vanilla paste in the Baking Aisle or substitute an equal amount of vanilla extract.

Nutrition Information per Serving:
Total Calories: 84
Total Fat: 2 g
Saturated Fat: 0 g
Fiber: 1 g
Sodium: 18 mg

Rich in vitamin C.