Recipe: Casaba melon with creamy sweet curry

By Mayo Clinic Staff

Dietitian's tip:

Sweet curry is made from a blend of ground spices. Combined with yogurt, it makes a light, creamy sauce that perfectly complements ripe, juicy melon.

Number of servings

Serves 6


For the sauce

·        1 cup low-fat vanilla yogurt

·        1 teaspoon grated lemon zest

·        1 teaspoon fresh lemon juice

·        1 teaspoon dark honey

·        1 teaspoon garam masala or 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger,  1/8 teaspoon ground cloves and a pinch of ground nutmeg

·        1 large casaba, cantaloupe or honeydew melon

·        Fresh mint leaves for garnish


To make the sweet curry cream, whisk together the yogurt, lemon zest and juice, honey, and garam masala or spice mixture in a large bowl. Cover and refrigerate for 30 minutes to allow the flavors to blend.

Halve the melon, and using a spoon, remove and discard the seeds. Using a melon baller, scoop out the melon flesh and place it into a large bowl.

Just before serving, place 1 cup melon balls in each individual bowl. Spoon about 2 tablespoons curry cream over each serving and garnish with the fresh mint. Pass the remaining sauce at the table.

Nutritional analysis per serving

Serving size :About 1 cup melon and 1/6 of the sauce

·        Total carbohydrate 26 g

·        Dietary fiber 2.5 g

·        Sodium 53 mg

·        Saturated fat < 1 g