Watermelon surprise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium-sized watermelon | |
| 1 | ripe medium-sized melon | |
| ½ | kilograms | moscatel grapes |
| sultanba raisins | ||
| 100 | grams | shelled walnuts |
| 1 | large | glass pale cream sherry |
| 8 | tablespoons | sugar |
| sprigs fresh mint | ||
| 1 | orange sliced | |
| 1 | lemon sliced | |
Directions
1. Scoop the flesh of the melon and watermelon into small balls, reserving one or other of the outsides for filling, slicing off and keeping the tops of the fruit.
2. Strain the juice of both fruits, pressing the mlon pips which yield a very sweet juice and reserving. 3. Curt the rest of the fuit and skin the grapes; apples and bananas may also be used if desired.
4. Pour all the fruit juice into a saucepan, add the sugar, and raisins, and boil for ten minutes so as to obtain a thick syrup (make this more or less sweet according to taste). 5. Mix the cut up fruits with the sirup and raisin in a large salad bowl, add the broken up walnuts, cover and leave in the refrigerator for 3 to 4 hours or prepare the day beforehand.
6. Check the Pale cream Sherry and sugar before serving.
7. Ring to the table in the reserved holloed-out melon or water-melon, decorating with sprigs of fresh mint and slices of orange and lemon Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000