Sunset Melon Recipes

Ingredients :

1

225 g

honeydew melon

fresh of frozen raspberries

juice and grated rind of 1/2 orange

herb leaves, as available, to decorate

1. Cut the melon in quarters, discard the seeds and cut the flesh away from the rind.

2. Cut the fruit into 3/4 inch cubes.

3. Liquidize and then sieve the raspberries to make a puree.

4. Stir in the orange juice and rind.

5. Pour the raspberry sauce over the melon cubes, stir well, cover and chill.

6. Decorate the dish with scented geranium or bay leaves, if you have them.

Serves 4

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