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| Fruits on the plate (clockwise, from top right): orange, honeydew melon, watermelon, pineapple, papaya. The whole fruits on the right are of unknown species - identification is appreciated. It's a salak, the fruit of Salacca zalacca. Ies 20:37, 3 August 2007 (UTC) Photo taken in Indonesia. (Photo credit: Wikipedia) |
Nothing surpasses the fragrant, sweet flavor of a ripe melon, but finding a good one can be tricky. Most melons are at their best from early summer to mid-fall. For a pretty presentation of this dessert, use a variety of melons in an array of colors. Orange-fleshed cantaloupe and pale green honeydew should have a strong, sweet aroma; as they open they become softer and the blossom ends give slightly when pressed. Juicy red-fleshed watermelons should sound hollow when thumped, and the white patch on one side should be small.
You will need:
2-3 pc ripe melons such as cantaloupe, honeydew, Crenshaw, casaba or water melon
1-2 tbsp sugar
12 fresh mint leaves
Here's how:
Cut the melons in half and use a spoon to remove the seeds. Using a melon baller, scoop the melon flesh into balls, gently tapping the handle of the utensil on the edge of a bowl to release the fruit. You should have about 6 cups (2 1/4 lb/1.1 kg) in all.
Place the melon balls in a large bowl and sprinkle with the salt and sugar to taste.
Stack the mint leaves on top of one another, roll lengthwise into a cigar shape, and slice crosswise as thinly as possible to make a chiffonade. Sprinkle the mint chiffonade over the melon balls and stir to mix.
Spoon the melon balls into 6 goblets and serve cool, but not cold.
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