Refreshing Melon Cups ©

 

 

 

After the hot curry recipes, a cooling dessert is just the thing and this is so easy to make!

 

 

 

 

 

 

Easy

 

Preparation Time: 10 minutes

 

 

Ingredients

 

1/2 small melon per person

Raspberries or other soft fruit for example, kiwi, blueberries, blackberries etc.

1 Mango

Nasturtium flowers and leaves or other edible flowers, pansies, jasmine, geranium, camomile, rosemary lavender.

Sugar syrup: 1 tbs sugar dissolved in 1 cup of water.

 

Method

1. Choose small fragrant smelling melons, about 10 cms in diameter. These melons come from the beautiful island of Crete.

2. Wash melons and cut a zig-zag line around the center of your melon, cutting about two centimeters inwards, with a sharp serrated knife. See picture.

3. Pull the two halves of your melon apart and remove seeds with a teaspoon. Rinse under running water.

4. Wash and drain raspberries and peel a ripe mango and cut out mango balls, using a melon-ball cutter. Fill center of melon- half, with fruit and stand on serving plate, having cut a small slice off the base of your melon, so that it stands firm.

5. Garnish with  Nasturtium flowers and leaves. If not serving straight away, cover with cling film and spray with a little water, just before serving, or your melon will look dry. Alternatively prepare a little sugar syrup and spoon over, just before serving. Do this very sparingly, just enough to make the fruit look fresh.

 

 

 

 

Choose fragrant small melons, about 10 cms in diameter.

 

 

Using a sharp serrated knife, cut a zigzag line around the diameter of your melon, stalk end uppermost.

 

Pull both halves apart.

 

Remove seeds with a teaspoon and wash out cavity and any remaining seeds under the running water.

 

Cut a thin slice off each end of your melon, so that it sits firmly on your serving plate.

 

Wash and drain your raspberries and peel your mango.

 

Using a ‘Melon Ball’ cutter, cut enough mango balls to fill your melon halves. Press the cutter down into the fruit first and then twist.

 

Beautifully ripe Mango!

 

Fill the centers of your melon halves with  soft fruit of your choice and garnish with Nasturtium flowers or other edible flowers from the garden. Pansies, Jasmine, Geraniums, Lavender, Rosemary Camomile etc.

Stand each melon half on a Nasturtium or Mulberry leaf.

 

Here I have filled my melon with raspberries, blueberries and kiwi.

 

Delicious!

 

 

 

Nasturtiums come in different colors the orange colored ones go particularly well in this recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Perfect for a hot Spring Day!