Watermelon, lychee and berries with strawberry and black pepper granita

AT A GLANCE

  • Serves 6 people

This pretty pink salad is perfect at any time of the day. Try it at your next weekend breakfast.

  • 400 gm watermelon
  • 300 gm strawberries
  • 125 gm raspberries
  • 16 lychees
  •  
  • Strawberry and black pepper granita
  • 220 gm (1 cup) caster sugar
  • 500 gm strawberries, hulled
  • 1 lemon, juiced
  • 1 tsp finely crushed black peppercorns
01   For the granita, place sugar and 250ml water in a small saucepan, bring to the boil, stirring to dissolve sugar, then refrigerate to cool. Process sugar syrup, strawberries and lemon juice in a blender or food processor, then strain through a fine sieve. Stir in peppercorns, pour into a shallow baking tray and freeze, scraping hourly to form crystals, until frozen (6 hours).
02   Scoop balls from watermelon with a melon-baller, then combine with strawberries, raspberries and lychees in a bowl, stir in 2 tbsp granita, then refrigerate for flavours to develop (10 minutes). Serve salad topped with granita.

Topics:

FAST, SALAD, SUMMER, MODERN AUSTRALIAN, LYCHEES, STRAWBERRIES, WATERMELON, ENTREE, RASPBERRIES

Recipe:

ALICE STOREY

Photography:

CHRIS COURT

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2016

Feb 2016

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