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Melon: 3 ways

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3 more ways with Melons

1. Honeydew melon granita

Peel, de-seed and chop a ripe honeydew into bite-size pieces. Make a simple sugar syrup by dissolving a cup of sugar in a cup of water over medium heat and bringing to the boil for a few minutes. Let cool. (This syrup is very handy to have in the fridge for summer cocktails and all kinds of granitas). Puree the melon with the juice of a lime, then strain. Add sugar syrup to the juice to taste. It should be slightly sweeter than you like as once things are frozen they don’t taste as sweet. Put into a shallow container and freeze. Every few hours use a fork to break up the ice crystals and give a fluffy texture.


2. Watermelon and fetta salad

Wash and pick the leaves from a bunch of watercress. Top with cubes of watermelon and fetta. Scatter over some fresh mint leaves, then squeeze lime juice over. Serve with barbecued lamb.


3. Rockmelon and cucumber salad

Chop rockmelon and cucumber into small cubes and toss with plenty of fresh mint and coriander leaves. Dress with lime juice, sugar, fish sauce and fresh chilli mixed to taste. Top with chopped roasted and salted macadamia nuts. Serve alongside barbecued king prawns.


Text: Robin Powell

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Author: Robin Powell