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Minted Melon Salad
Here's a wonderful way to finish a meal. The melon is soaked in a luscious cocktail of fruit juices and tequila, but if you prefer you can make a non-alcoholic version by using extra fruit juice instead of tequila.
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Ingredients
2 different melons, such as charentais, cantaloupe, galia, ogen or honeydew
For the cocktail syrup
150ml/¼ pint/¾ cup orange juice
150ml/¼ pint/¾ cup pineapple juice
120ml/4fl oz/½ cup tequila
15ml/1 tbsp chopped fresh mint
15ml/1 tbsp icing sugar
Mint sprigs, to decorate
Details
Serves: 4
Method
Halve the melons and scoop out the seeds using a metal spoon. Cut the melons into thin wedges using a sharp knife and remove the skins.
Arrange the two different varieties of melon wedges alternately on four individual serving plates.
Whisk the orange juice, pineapple juice, tequila, mint and sugar in a bowl, until the sugar has dissolved.
Pour the syrup over the melon and decorate with mint sprigs. Chill for about 30 minutes before serving.
Arrange the two different varieties of melon wedges alternately on four individual serving plates.
Whisk the orange juice, pineapple juice, tequila, mint and sugar in a bowl, until the sugar has dissolved.
Pour the syrup over the melon and decorate with mint sprigs. Chill for about 30 minutes before serving.
Instead of tequila, use 60ml/4 tbsp orange flavoured liqueur, such as Cointreau or Grand Marnier. Add 15ml/1 tbsp honey to replace the icing sugar.
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