AT A GLANCE
|01||Combine honey, ginger and vanilla bean and ½ cup water in a small saucepan and simmer over low heat for 8 minutes or until reduced by half. Cool to room temperature.|
|02||Peel melons and remove seeds, then cut into 3cm cubes. Combine melon and syrup and stand for 30 minutes to marinate. Serve melon salad with scoops of vanilla ice-cream.|
For a peach and passionfruit salad, combine wedges of white and yellow peach in a bowl with passionfruit pulp and some baby coriander and serve with Greek-style yoghurt.
For a tropical fruit salad, peel and remove seeds from lychees and combine in a bowl with mango, guava and banana. Combine coconut milk and grated palm sugar in a saucepan and stir over low heat until sugar is dissolved. Cool, then drizzle over fruit salad and serve scattered with toasted shredded coconut.