Melon Bowl Supreme with Honey-Lime Dressing
-Recipe from Yamuna mataji
This is a good dish for summer entertaining –a buffet showstopper, an
appetizer, an appetizer at a party, or a fruit dessert for a garden
party. Watermelons are best at the height of the summer season.
Vine-ripened sweet melons have a glossy thick skin with juicy scarlet
or yellow flesh. Honeydew, casaba, Ogden, charentais and cantaloupe are
excellent choices. The fruit is served in a melon bowl –a hollowed-out
watermelon with a zigzag or ruffed cut edge. A 3-4 pound (1.5-2 kg)
round melon will form the basis of a serving bowl; a 10-pound (5 kg)
oblong melon can hold up to 20 servings.
Preparation time (after assembling ingredients): 40 minutes
Chilling time: at least 1 hour
Serves: 4 to 6
One 3-4 pound (1.5-2kg) round watermelon
1 small cantaloupe or Ogden melon
1 small honey dew or charentais melon
1/3 cup (80 ml) honey
¼ cup (60 ml) limejuice
2 tablespoons (30 ml) orange juice
2 tablespoons (30 ml) lemon juice
¼ teaspoon (1 ml) ground ginger or ½ tablespoon (7 ml)
Scraped, finely chopped fresh ginger root.
½ teaspoon (2 ml) cardamom seeds
2 tablespoons (30 ml) olive or almond oil.
2 cups (480 ml) blueberries
a few sprigs of mint for garnishing
Using a large sharp knife, cut off the third or the of the water
melon. Using a melon baller or a large spoon, scoop balls from the
large section of the melon. Remove seeds and refrigerate the balls.
Spoon out the remaining melon flesh, leaving a melon shell, with a
small sharp knife, cut a saw-toothed or scallop design around the top
edge of the melon shell. Cut a thin slice of rind from the base of the
shell so it will stand without tipping. Cover without tipping. Cover
with plastic wrap and refrigerate until required.
Halve the other melons and scoop out the flesh with a melon
baller. Combine these balls in a bowl, mix, cover and refrigerate.