Fresh rockmelon, cut into decorative fanned wedges, is served with a jewel-bright raspberry sauce and garnished with mint.
350g frozen raspberries
1 teaspoon lemon juice
2 tablespoons clear honey
1 large, ripe rockmelon
fresh mint leaves to garnish
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Directions Preparation:20min › Ready in:20min
Reserve a few raspberries for garnish and keep them frozen. Put the remaining raspberries in a food processor or blender and puree until smooth. Press the puree through a medium-mesh sieve.
Add the lemon juice and honey to the raspberry puree and stir to mix well. Set aside.
Cut the melon into quarters and remove the seeds and fibres. Peel the quarters. Using a sharp knife, slice each quarter lengthways without cutting completely through. Open out each quarter into a fan shape.
Spread one-quarter of the raspberry puree on the centre of four serving plates. Place a melon fan on each plate and decorate with fresh mint leaves and the reserved raspberries.