3 summery ways with sweet melon

  • Share this story
3 summery ways with sweet melon

Scooped out of the half-shell, straight from the fridge, they’re the summer breakfast of champions. And they’re not half bad blitzed into ice lollies, cosied up to crunchy tempura prawns or sliced with Serrano ham, either.

Serrano ham and melon salad

Soak 1 thinly sliced fennel bulb in cold water for 30 minutes. Cut 1⁄2 ripe sweet melon in half, peel and slice very thinly. Toss 2–3 gem lettuces, shredded lengthways, and the drained fennel with 2 T olive oil, sea salt and freshly ground pink peppercorns, to taste. Turn onto 2 large plates. Add 70 g thinly sliced Serrano ham, the melon slices, 150 g fresh torn mozzarella and 150 g grated Parmesan. Drizzle with the juice of 1 lime. Serves 2

Melon lollies

Blend 400 g ripe watermelon with 1⁄2 cup low-fat Bulgarian yoghurt and pour into ice-lolly moulds. Place in the freezer. Repeat the process with 400 g sweet melon and 1⁄2 cup low- fat Bulgarian yoghurt. When ready to serve, brie y run the moulds under hot water to loosen the lollies. Dunk in 100s and 1000s before serving. Serves 4

Cook’s note: Add a little honey to the melon-and-yoghurt mixture if you’d prefer the lollies a little sweeter.

Tempura prawn, avocado and melon salad

Arrange 2 peeled, stoned and halved ripe avocados on a large platter. Using a melon baller, make melon balls of 200 g watermelon and 200 g sweet melon. Fill the avocado halves with melon balls and scatter over 100 g halved baby yellow tomatoes. To make the tempura prawns, combine 140 g our, 65 g corn our and sea salt to taste. Gradually add 11⁄2 cups ice-cold water to make a batter that coats the back of a spoon. Heat 2 cups canola oil in a small saucepan over a high heat. Coat 16 shelled and deveined prawns in the batter and carefully drop into the hot oil. Fry for 30 seconds to 1 minute, or until pale golden. Remove using a slotted spoon and drain on kitchen paper. Place the prawns on top of the melon balls. Combine 4 T olive oil, 2 T lemon juice, 2 t sh sauce, 1 t brown sugar and 1 T soya sauce, and drizzle over the salad. Serves 4

Discover more recipes featuring sweet melon here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

You might be interested in...