Melon Salad with Lemon Verbena Blackberry Sauce & Pistachios

This simple summer combination is made sophisticated with the herbal quality of lemon verbena. The crunch in this melon salad comes from toasted pistachios.

Melon Salad with Lemon Verbena Blackberry Sauce & Pistachios 

Print This Recipe Total time Yield 4Published


  • 1 cup blackberries
  • 2 tablespoon granulated sugar
  • 1 tablespoon fresh lemon juice
  • 6 lemon verbena leaves
  • 1 (3 ¼ to 3 ½ lb) galia melon, or similar
  • ¼ cup shelled unsalted pistachios, toasted and roughly chopped


Set ¼ cup of the blackberries aside as garnish. Add the rest to a blender with the sugar and lemon juice. Process until smooth. Adjust the consistency slightly with water if necessary. Press the pulp through a fine meshed strainer into a small saucepan. Discard solids. Again adjust consistency if necessary.

Add the lemon verbena to the blackberry sauce, and gently heat without boiling about 4 minutes. Let the sauce cool completely, then remove the lemon verbena leaves. Divide the sauce between 4 serving bowls.

Halve the melon crosswise and remove seeds. Scoop the flesh using a melon baller into uniform balls. Arrange the melon on top of the sauce in each bowl, top with reserved blackberries and pistachios.