Even after a long meal with all the trimmings, we always have room left for dessert. When our bellies are bulging from a heavy meal, something simple, light, and refreshing helps the digestion process. Well, at least we’ve convinced ourselves that this is true! Generally, we lean toward desserts made with whatever fruits are peaking during that time of year. This refreshing pairing of our favorite summertime white wine with succulent honeydew and a touch of mint really hits the spot at the end of a great feast. Select a melon that is entering the very ripe stage. The sweet, juicy flesh will add extra flavor to the wine-and-mint base.

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  • 1 small honeydew melon (4 to 5 pounds / 1.8 to 2kg), quartered and peeled
  • ½ cup (120ml) Riesling or sweet white wine
  • 3 tablespoons minced fresh mint leaves



  1. Cut the melon into bite-size pieces.
  2. In a bowl, combine the melon, wine, and mint leaves and gently mix.
  3. Chill for about 2 hours before serving.