Ingredients for 4 servings
250 g (8 oz) sweet cherries
1 medium banana
4 apricots
250 g (8 oz) damsons or other blue plums
3 tablespoons lemon juice
4 tablespoons liquid honey
3 sprigs mint
2 small cantaloupe (muskmelon) or honeydew melons
1⁄2 cup (125 g/4 oz) whipping cream
mint leaves, for garnish
Directions
Remove pits from cherries. Slice banana, apricots and plums. Combine fruit in a bowl.
Mix lemon juice and honey and pour over fruit. Remove mint leaves from sprigs. Cut into fine strips. Stir into salad.
Halve melons and scrape out seeds. Use a melon baller to scoop out flesh, leaving a rim of flesh about 1 cm (1⁄2 inch) thick. Add melon balls to bowl.
Whip cream until stiff. Spoon fruit salad into melon halves. Garnish with cream rosettes and mint leaves.
Mix lemon juice and honey and pour over fruit. Remove mint leaves from sprigs. Cut into fine strips. Stir into salad.
Halve melons and scrape out seeds. Use a melon baller to scoop out flesh, leaving a rim of flesh about 1 cm (1⁄2 inch) thick. Add melon balls to bowl.
Whip cream until stiff. Spoon fruit salad into melon halves. Garnish with cream rosettes and mint leaves.
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