Follow us:

PREVIOUS: Lemon Cupcakes with Lemon–Cream Cheese Frosting... NEXT: Lemon-Blueberry Trifle

Ingredients (5)

  • 1/2 cup sweet dessert wine, such as white Muscat
  • 1 tablespoon honey
  • 1 teaspoon lightly packed lemon zest (from 1/2 medium lemon)
  • 6 pounds mixed melon (such as cantaloupe, honeydew, ambrosia, Canary, Sharlyn, or Crenshaw), large dice (about 9 cups)
  • 2 cups blueberries
Try Amazon Fresh
Nutritional Information
  • Calories241
  • Fat1.04g
  • Saturated fat0.25g
  • Trans fat
  • Carbs56.93g
  • Fiber5.74g
  • Sugar50.23g
  • Protein4.06g
  • Cholesterol
  • Sodium90.92mg
  • Nutritional Analysis per serving (6 servings) Powered by

Sweet, flavorful melons are the stuff summer dreams are made of, and this simple preparation celebrates their arrival. Seek out a variety of locally grown melons to get the most out of this refreshing salad.

What to buy: We used a white Muscat, a sweet dessert wine made from fragrant Muscat grapes, in this recipe. However, various sweet dessert wines such as Sauternes will work too. Just be sure to stick to white, because a dark wine will turn the fruit gray.

This recipe was featured as part of both our Cooking with Summer Ingredients story and our Picnic Recipes photo gallery.


  1. 1Place wine in a small saucepan and bring to a simmer over medium heat. Cook until reduced by about 1/4, about 7 minutes.
  2. 2Add honey and lemon zest and stir until honey is dissolved.
  3. 3Place melon and blueberries in a large bowl, pour wine mixture over top, and toss to combine. Serve immediately or chill in the refrigerator until ready to serve.
Load Comments

Recommended from Chowhound