I’m in Virginia and it’s HOT. It may not be Phoenix hot, but my car is consistently reporting temperatures over 100°F. I’m staying indoors as much as possible, keeping a large glass of ice water by my side, and fondly remembering my recent vacation to Seattle where the temperatures actually dipped into the 50’s at night.
Looking for things to eat that don’t require cooking, I’ve discovered that sliced honeydew melon drizzled with creamy vanilla yogurt, then sprinkled with crunchy chopped pistachios and lime zest makes a refreshing afternoon snack. I’ve also eaten this melon for breakfast along with a (cold) hard-boiled egg.
If you’re pressed for time, buy honeydew that has already been peeled and chopped. You could also use slivered almonds instead of the pistachios – no chopping required.
Honeydew Melon with Lime-Yogurt Sauce and Pistachios
- 1/4 honeydew melon peel removed, sliced or cut into chunks (about 1 pound)
- 6 ounces vanilla yogurt
- 2 tablespoons pistachios shelled and coarsely chopped
- 1/2 teaspoon lime zest
Arrange melon slices on a plate.
Drizzle with yogurt and sprinkle with pistachios and lime zest.
Want to reduce the carbs? Eat less of the melon or use plain yogurt.
Time-saving tip: Buy pre-cut chunks of honeydew and pre-shelled pistachios.