Rockmelon, raspberry and mango salad with spearmint cream
A wonderfully sweet and minty dessert.
Photo: Jennifer Soo
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- 1 bunch spearmint (or mint)
- 2 tbsp sugar
- 1 cup pouring cream
- ½ large rockmelon
- 1 large mango
- Juice of ½ lime
- 125g punnet raspberries
- Extra torn mint leaves, to serve
Retain a few spearmint leaves for serving, then blanch the remainder in boiling water for 20 seconds and plunge into a bowl of iced water. Drain and lightly squeeze out excess water, pick leaves and
discard stems. Blend leaves in a food processor with sugar until finely chopped then add cream and process until just combined, taking care not to overblend or cream will curdle. Peel rockmelon, cut into chunks and place in a large bowl. Peel mango, cut into chunks and add to rockmelon. Add lime juice and toss gently. Add raspberries and fold carefully. Divide fruit salad between four serving plates and serve with a dollop of spearmint cream on the side. Scatter with extra torn mint leaves to serve.