5 minutes
Cook Time
7 minutes
Cooking Level


  • For the melon wedges:
  • 1 Pure Flavor® Alonna Canary Melon
  • 2 tbsp butter, melted
  • 2 tbsp honey
  • For the crisp topping:
  • ½ cup large flake oats
  • ¼ cup almonds, chopped
  • 2 tbsp butter, melted
  • 1 tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp cinnamon
  • For the whipped topping:
  • 1 container mascarpone cheese
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp honey


Step 1

Preheat oven to 400°F.

Step 2

Halve melon and scoop out the seeds. Cut into wedges.

Step 3

Arrange wedges on a baking sheet. Brush with melted butter and honey and bake for 7 minutes, or until golden.

Step 4

In a mixing bowl, combine the oats, almonds, butter, paprika, and cinnamon. Place the crisp topping mixture on a baking sheet and bake for 5 minutes, or until golden brown. Remove from oven & sprinkle brown sugar on top and set aside to cool.

Step 5

Whisk the mascarpone, lemon juice, lemon zest, and honey together until light and fluffy.

Step 6

Top each wedge with whipped and crisp toppings.

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