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Melon with fruit salad puree
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Prep Time:
15 minutes
15 minutes
Cook Time:
Total Time:
15 minutes
15 minutes
Craft a delectable summer dessert with the finest seasonal fruit available.
Ingredients:
- 1 medium rockmelon, halved, de-seeded, peeled
- 250g flesh ricotta
- 1 tsp finely grated lemon rind or lime rind
- 1 mango, peeled, flesh removed
- 6 fresh apricots, stones removed
- 16.00 gm soft brown sugar
- 125mls (1/2 cup) fresh orange juice
- 3 passionfruit, pulped
- 250g (1 punnet) strawberries, hulled, halved
Instructions:
- Cut the melon into bite-sized 2cm chunks and distribute them among 4 serving plates, setting aside 3/4 cup of melon for later use.
- Whip ricotta and citrus zest with an electric mixer until smooth and creamy.
- Combine the reserved melon flesh, mango, apricots, sugar, and orange juice in a food processor or blender. Blend until smooth, then stir in the passionfruit pulp. Pour the sauce over melon chunks and strawberries, and serve with ricotta on the side.
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