- 1 small watermelon
- 1 cantaloupe or rockmelon
- 1 honeydew
- 1/3 cup of honey
- 1/4 cup of lime juice
- 2 tbsp each of lemon and orange juice
- 1/2 tbsp of finely grated ginger
- 1/2 tsp of cardamom seeds
- 2 tbsp of almond oil
- 2 cups of fresh blueberries
- chopped mint
Select three different types of melon - a small watermelon, a cantaloupe or rockmelon and a honeydew.
Cut each in half, remove the seeds and, using a melon baller, scoop out balls of flesh into a large bowl using a melon baller. Mix well and refrigerate for at least 2-3 hours.
Meanwhile, in a blender, put a 1/3 cup of honey, a 1/4 cup of lime juice, 2 tbsp each of lemon and orange juice, a 1/2 tbsp of finely grated ginger, a 1/2 tsp of cardamom seeds and 2 tbsp of almond oil. Blend to a smooth sauce.
Just before serving, drain the melon balls of any liquid and mix them with 2 cups of fresh blueberries.
Place in individual bowls and pour the sauce over them.
Finish with chopped mint.
- Cuisine - Indian
- Course - Dessert