Melon, honey and ginger salad

AT A GLANCE

  • Serves 6 people

  • 175 gm (½ cup) blue gum honey
  • 2 tbsp finely chopped glacé ginger
  • 1 vanilla bean, split
  • 500 gm watermelon
  • 500 gm rockmelon
  • 500 gm honeydew melon
  • To serve: vanilla ice-cream
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.

Short-order ideas
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.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

MICHELE FINATO

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