This fruit salad is inspired by the classic summer drink. A mixture of melon, berries, pear and cucumber is marinated in Pimm's and then served in the rockmelon shells. A decoration of pretty borage flowers is a traditional finish.
1 small rockmelon
1 small honeydew melon
200g strawberries, hulled and sliced
1 pear, cut into 2 cm chunks
1/2 cucumber, cut into 1 cm dice
1 carambola (starfruit), cut into 5 mm slices
1/3 cup Pimm's
2 tablespoons shredded fresh mint or lemon balm leaves
flowers to decorate (optional)
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Directions Preparation:45min › Ready in:45min
Cut the melons in half horizontally and scoop out the seeds. Using a melon baller or a small spoon, scoop out the flesh and place it in a large bowl. Reserve the melon shells.
Add the strawberries, pear and cucumber to the melon in the bowl. Reserve some slices of carambola for decoration and chop the rest. Add to the bowl. Sprinkle the Pimm's over the fruit. Add the mint and stir gently. Cover with plastic wrap and place in the refrigerator to marinate for 20 minutes.
Smooth out the melon shells with a spoon. Pile the fruit mixture into the shells and decorate with the reserved slices of carambola and the flowers, if using.
While the latest research shows that women should avoid alcohol altogether during pregnancy, in the population as a whole moderate alcohol consumption is now associated with a lower risk of death from coronary heart disease. Recommended intake is no more than 2 standard drinks for men and no more than 1 standard drink for women a day. Avoid excessive drinking on weekends and at parties.
Turn this into a fruit and vegetable salad using just 1 melon, the strawberries and cucumber plus an apple instead of the pear and 100 g seedless green grapes. Omit the Pimm's. Make a bed of salad leaves, including some watercress and chopped spring onion, on each plate and pile the fruit on top. Add a scoop of plain cottage cheese and sprinkle with chopped fresh mint and toasted pine nuts.