Honeydew with Maple Syrup & Dried Cranberries

August 31, 2014
Did you know the combination of honeydew melon and maple syrup is amazing?  Don't believe me?  Try it for yourself with this easy {and impressive looking} Honeydew with Maple Syrup & Dried Cranberries for breakfast.

Happy Labor Day, everyone!  In honor of this fabulous end-of-summer American holiday, I decided to share with you one of my favorite NO LABOR breakfasts.  {Get it?  Get my pun?? ... yea, I figured you did.}  With just three simple ingredients and no-time-at-all with a paring knife, you can have this impressive looking breakfast {or snack} treat on the table.  And no one has to know that it took you, like, nanoseconds to prepare.
A couple of summers ago, my husband and I had the great pleasure of staying at the Mountain Laurel Creek Inn & Spa in Dahlonega, Georgia, while on a wine-tasting trip with our friends Jacquelyn and Mike.  And let me just tell ya, Mountain Laurel Creek Inn serves up some fabulous  breakfasts!

My favorites?

Their Roasted Sweet Potato & Sausage Quiche ... which they were kind enough to share the recipe for with me.  And this simple little Honeydew with Maple Syrup breakfast 'appetizer.'

Who knew the flavor combination of honeydew and maple was soooo good??  {well, apparently the folks at Mountain Laurel Creek Inn!}

To recreate this tasty tidbit, simply start with a wedge of honeydew melon ...

... and slide a paring knife along the bottom to separate the rind from the melon flesh.  Leave the rind a little thick, taking a bit of the flesh along with it ...

... or you'll end up a rind that's all 'flopped out.'  Like this ...

And that's not what we want, an all-flopped-out rind.  The rind will act kinda like our bowl.  It doesn't need to completely 'hug' the melon flesh tight, but it should stay relatively in shape underneath the melon piece.

Next, vertically slice the melon into about 1-inch pieces.  Just be careful not to cut down into the rind 'bowl' 'cause that will cause it to start to 'flop out.'  And remember, we don't want that.

Then drizzle the melon with maple syrup and sprinkle on some dried cranberries.

That's it!

You're now ready to dig in to this tasty little breakfast treat.  And to give yourself a little pat on the back for  your breakfast lookin' so good ... with so little effort.  {Don't worry, I won't tell.}

Honeydew with Maple Syrup & Dried Cranberries
Source:  Inspired by Mountain Laurel Creek Inn & Spa, Dahlonega, GA
(Printable recipe)

For each serving:
  • 1 wedge honeydew melon
  • 1 T. pure maple syrup
  • 1 T. dried cranberries {such as Craisins}
  1. Place honeydew wedge on a small plate. Run a sharp paring knife along the bottom of the wedge between the rind and the melon flesh, separating the rind from the flesh. {Leave the rind a bit thick so it will 'stand up' once separated from the melon.} With the melon still sitting on the now separated rind slice, gently slice vertically through the melon to cut it into about 1-inch chunks, being careful not to cut through to the rind.
  2. Drizzle maple syrup evenly over melon and sprinkle with dried cranberries.

Please enjoy these other tasty breakfast treats from The Kitchen is My Playground ...


  1. What a simple, but delicious, treat. I have never thought to pair honey due with maple syrup.

    1. I know ... honeydew with maple isn't your typical combo, is it? But oh, it's soooo good, Debra.

  2. I just love Melon for breakfast, awesome! Thank you so much for sharing this awesome post with Full Plate Thursday and hope you are having a fantastic weekend!
    Come Back Soon,
    Miz Helen

  3. Yum! I am a maple-convert thanks to you! Ha!!!

    1. So glad I could bring you over to the maple side, Jen. Once you go 'Real Vermont,' there's no going back. :-)


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