Monday, May 31, 2010

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


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.

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