Honeydew Melon and Basil Sugar
These summer fruits are a match made in heaven. Crunch from the honey dew melon, tartness from the blackberries and sweetness from the basil sugar that takes every flavour to the next level.
HONEYDEW MELON AND BASIL SUGAR
½ cup (loosely packed) basil, plus extra leaves to serve
110 gm (½ cup) caster sugar
Half a medium honeydew melon, cut into thin wedges
300 gm blackberries (2 punnets)
1. Process basil and sugar in a small food processor or pound with a mortar and pestle until well combined and sugar is bright green. Basil sugar is best used fresh.
2. Arrange honeydew melon on a serving platter and refrigerate until required. In a bowl, coarsely crush blackberries and 2 tbsp. basil sugar with a fork and refrigerate for 20 minutes for flavours to develop.
3. To serve, spoon blackberries over the honeydew wedges, then scatter with basil sugar and basil leaves.
NOTE: If your feeling naughty serving as a dessert rather than a breakfast, add a dollop of fresh whipped cream!