Melon and ginger basket
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Ripe honeydew melon |
| ¼ | cup | Orange juice |
| 2 | Pieces stem ginger, thinly sliced | |
| 2 | tablespoons | Stem ginger syrup |
| Fresh grated nutmeg to taste | ||
| 2 | Kiwifruit, peeled, cut in half, sliced | |
| 8 | Lychees, peeled, seeded | |
| 8 | Strawberries, cut in half | |
| 8 | Black grapes, cut in half, seeded | |
| Fresh mint sprigs (opt) | ||
| Ice cream | ||
Directions
Cut a thin slice off one of rounded sides of melon (not pointed ends), so melon will sit level on a serving plate.
To form a handle, make 2 cuts about ¾" wide on either side of a central strip. Continue cutting halfway down melon, then cut from bottom of handle around either side of fruit so these two wedges can be lifted away to form a basket shape. Cut away flesh from inside handle. Remove seeds from melon.
Scoop out balls with a small melon scoop or cut flesh in pieces and place in a bowl. Smooth edge of melon basket.
Add orange juice, stem ginger and syrup and nutmeg to melon balls and stir lightly. Add kiwifruit, lychees, strawberries and grapes and mix lightly.
Spoon mixture into melon and arrange fruits attractively. Cover and chill.
Garnish with mint sprig, if desired, and serve with ice cream.
VARIATION: Use fresh fruits such as cherries, pineapple, peaches, figs and nectarines. Substitute freshly squeezed lime juice for orange juice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini