Greek · Dessert
Melon with Sweet Wine
A classic Greek taverna finisher: ripe melon and mango cubes steeped in sweet marsala wine sharpened with honey and lemon, served icy cold with torn mint. Light, fragrant and barely a recipe, it leans entirely on the quality of the fruit and the wine.
$1
10 minsPrep
0 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
97Calories
0.9gProtein
0.3gFat
19.4gCarbs
16.4gSugar
1gFiber
4mgSodium
0mgChol
0gSat Fat
180mgPotassium
14mgCalcium
0.4mgIron
0mcgVitamin B12
22.3mgVitamin C
0gPolyol
0gAllulose
3.1gAlcohol
Goes well with
Fresh Lemon Juice
local
Retsina
international
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Cut the watermelon and mango flesh into even 2cm cubes, discarding any seeds, and divide between two bowls.
2
In a small jug, whisk together the marsala, honey and lemon juice until the honey fully dissolves.
3
Pour the marsala mixture evenly over the fruit in both bowls, turning the fruit gently to coat.
4
Cover and chill in the fridge for at least 20 minutes so the fruit absorbs the wine syrup.
5
Scatter torn mint leaves over the top just before serving, and serve cold with a small spoon for the syrup.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Watermelon, peeled, cubed,
- 80g80g Mango, peeled, cubed (stand-in for Greek melon flesh),
- 40g40g Marsala, chilled, 1, 95% alcohol retained
- 12g12g Honey, warmed slightly to loosen, 1
- 8g8g Lemon Juice, freshly squeezed, 1
- 3g3g Mint, torn, garnish, 1
