This week, Roy decided that he would like to make something light and delicious to enjoy as part of a brunch he had planned with some of his friends. He wanted to make something healthy, but a little special in the way of fruit, and remembered seeing a recipe for gingered melon some time in the past. Unfortunately, he couldn’t find the recipe, but he invented his own instead with excellent results. So this week, Roy Creates Ginger and Mint Melon Salad.
You Will Need:
- Roy used rockmelon, watermelon and honeydew melon, but you can use whichever you like best! How much you use will depend on how many people you plan to feed. Roy used a quarter each of the honeydew and rockmelon and ½ a piece of watermelon.
- A generous handful of mint leaves
- Fresh ginger (you can add this to taste)
- 1 teaspoon of sugar
- 1 orange
Method:
- Start by peeling the melons and cutting the flesh into bite sized pieces. Mix the melon together in a bowl
- Chop the mint leaves into thin ribbons (called a chiffonnade) and add to the melon
- Either finely chop or grate the ginger and add to the melon
- Add the sugar to the melons and mix
- Juice the orange and add the orange juice to the melon mixture
- Stir everything together and then cover and store in the fridge for at least 1 hour (Roy left his mix overnight) to allow the melons to marinade and take up the flavours.
- Enjoy!