This recipe is adapted from The Art of Indian Vegetarian Cooking by Yamuna Devi.
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.
To serve
Place in individual bowls and pour the sauce over them.
Finish with chopped mint.
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