Across town, produce bins and tables are heaving under the weight of Michigan-grown Honeyrock melons. The Produce Station is on my "race track," so I stopped by to purchase one. Today I'm taking this local treat, combining the melon with other varietals, and injecting it with a trans-continental flavor. My Thai basil needs trimming and the minty flavor is wonderful with melon.

Thai basil is easy to grow and I always freeze freshly harvested chopped or whole leaves to use throughout the winter in favorite Thai recipes. The flavor of this herb is obviously wonderful in so many Thai recipes, but I often use it as a substitute for, or in addition to, fresh mint in other recipes. If you can't find Thai basil, fresh mint and cilantro are fine alternatives.

Here's another recipe I made last August - Melon Salad with Mint and Proscuitto - which is also appreciated when the Honeyrocks come to town!

Yield: 4 servings
Active Time: 15 minutes
Refrigeration Time: 1-2 hours
Cost: apx. $8

Ingredients that would be marvelous with the Honeyrocks.

Zest and juice from 1 small lime
1 tablespoon walnut oil
1 tablespoon honey
1 teaspoon minced shallot
1 tablespoon grated ginger
6 cups chopped* melon, such as watermelon, cantaloupe and honeydew
1/3 cup any combination, Thai basil, cilantro and mint

* May also use a melon baller to carve out fruit.

Directions

1. To make the dressing, whisk together lime zest and juice, walnut oil, honey, shallot and ginger.
2. Toss melon and herbs with fruit. If time allows, let sit refrigerated for 1-2 hours for flavors to combine.