It’s summer time in NZ, and while we’ll most definitely be indulging in heavy brandy-filled warm Christmas fruit puddings come the 25th, it's also nice to have a lighter refreshing dessert on the table to compliment the warmer weather.
In the spirit of Christmas, here’s a rather festive red and green-themed salad. It uses a melon baller (a nifty kitchen tool) to scoop the different melon into spherical balls, which I love because they remind me a little of Christmas tree baubles!
Melon ballers are fun to use, and can be picked up quite cheap at kitchen stores, however if you don’t have one or just can’t be fussed, simply dice the fruit into bite-sized pieces – the colours will still look fabuous. For full instructions on how to use a melon baller see below.
To amp up the flavour, I added pomegranate seeds (which kinda look like little red rubies), and topped off the salad with sliced mint leaves, a drizzle of lime juice and zest, and a few dollops of coconut vanilla yoghurt – delicious!
A few heapedTbsp of vanilla dairy or coconut yoghurt
Dice up watermelon and honey dew melon into bite-sized pieces and place into a serving bowl. Alternatively you can use a melon baller to create little balls of melon (as I've done in my picture). To use a melon baller: simply sink melon baller into the flesh of the melon with the inside of the scoop orientated away from you, pressing down until the entire scoop has sunken into the flesh. Then rotate the baller 180 degrees so the scoop is facing towards you. There should be a lovely little ball of melon now sitting in the scoop. Remove and add to your serving bowl.
Slice strawberries in half. Add to serving bowl.
Open pomegranate. To do this neat and tidy get a sharp knife and cut a criss-cross 'X' into the top of the pomegranate about half way down the fruit. Then fill up a large bowl with water and open the pomegranate until the water, using the criss-cross to pry it open with your fingers - if the cross is deep enough it should easily pull apart. Then pull the seeds out, letting them float in the water (this will help minimise the mess and spillage with the pomegranates ruby red juice!). Take seeds out of water and sprinkle into the salad.
Zest lime, sprinkle overtop of salad. Slice lime in halve, squeeze each overtop of the salad.
Finely slice mint leaves - I find it easiest using kitchen scissors. Sprinkle over top of the fruit salad.
Keep the fruit salad chilled until time to serve. When serving dollop overtop vanilla yoghurt.
Vegan or dairy-free? Make sure to serve with coconut yoghurt, not dairy yoghurt.