Melon and blueberries with honey-lime dressing

all details

This recipe is adapted from The Art of Indian Vegetarian Cooking by Yamuna Devi.

Ingredients

  • 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

Method

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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  • Cuisine - Indian
  • Course - Dessert

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