Fresh melon boats, carved in only minutes and overflowing with kiwifruit, ripe berries and juicy melon balls, are the perfect refresher. A sweet-and-sour glaze gives the fruits unexpected zest, perfect to finish off a summery lunch.
1 large rockmelon or other sweet melon
350 g strawberries, hulled and quartered
1 cup (150 g) blueberries
1 cup (125 g) raspberries
2 kiwifruits, peeled, halved and cut into thin wedges
FOR THE ORANGE GLAZE
1/3 cup (80 ml) balsamic vinegar
1/4 teaspoon grated orange zest
2 tablespoons orange juice
2 teaspoons soft brown sugar
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Directions Preparation:20min › Cook:5min › Extra time:5min › Ready in:30min
First make the glaze: combine the balsamic vinegar, orange zest and juice and brown sugar in a microwave-proof dish. Microwave on High for 2–3 minutes or until syrupy. Alternatively, simmer the glaze in a small saucepan over a medium-high heat for 4–5 minutes. Set the glaze aside.
Cut the melon in half and remove the seeds and pulp. Using a melon-ball scoop or a small spoon, scoop out as many melon balls as you can from the flesh. Put the melon balls, strawberries, blueberries, raspberries and kiwifruit in a large bowl.
Scrape out the excess flesh from the melon halves, then cut each one in half to make four "boats".
Drizzle the fruit with the orange glaze and toss to coat evenly. Spoon the fruit into the melon boats, then serve.
Some more ideas…
• Top the fruit boats with a scoop of refreshing fruit sorbet. • Use this orange glaze recipe to drizzle on cooked salmon fillets. • Omit the melon and use fresh pineapple chunks instead. Serve in the pineapple shells or small glass serving bowls.
Balsamic vinegar has a subtly sweet taste, so it can give food sweetness without the need for much sugar.