This colorful dish can be made with any melon, cut with a melon baller for a formal event or into cubes for a casual snack.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|about 1 1/3 lb (600 g) watermelon||2 Tbsp honey|
|about 1 1/3 lb (600 g) cantaloupe||3 Tbsp. finely chopped mint, plus sprigs for garnish|
|about 1 1/3 lb (600 g) honeydew|
Using a melon baller, scoop balls of each melon, or cut the fruit into 1in (2cm) cubes. Place the fruit in a large bowl. Add the chopped mint and honey and toss gently.
Cover and refrigerate for at least 30 minutes, stirring occasionally to allow the melon to absorb the honey and mint flavors.
When ready to serve, spoon the melon and any juices into individual serving dishes. Garnish each serving with mint.
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