How To Make A Simple Melon Starter Recipes

MELON WITH GINGER AND PORT VINAIGRETTE

Melon with ginger and port vinaigrette image

This triple-tested fruit recipe combines delicious flavours that make a perfect starter choice.

Categories Fruit melon Melon with ginger and port vinaigrette port vinaigrette starter ginger

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

1 Ogen melon
1 honeydew melon
1 charentais melon
4 balls of crystallised stem ginger in syrup, drained and cut into matchsticks, plus 1tsp syrup
1 tbsp. port
4 tbsp. extra-virgin olive oil
2 tsp. lemon juice

Steps:

Halve each melon, scoop out the seeds, cut each half into four wedges and remove the skin. Put the wedges on a tray and chill until required. (Melon is best served slightly chilled, not very cold.)
For the dressing, put 1tsp ginger syrup into a bowl with the port, olive oil and lemon juice. Season with salt and freshly ground black pepper and whisk well.
Arrange the melon wedges in groups of three on a large platter, making sure each group has three different types of melon. Sprinkle with the crystallised ginger. Drizzle the vinaigrette over and serve. More starter recipes to try: Prawn and melon salad Video: How to peel chop and grate ginger Classic prawn cocktail Chicory, stilton and walnut salad Salmon carpaccio with pickled celeriac salad Avocado bruschettas

MELON WITH RASPBERRY SAUCE

Melon with Raspberry Sauce image

Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2-2/3 cups unsweetened raspberries
3 tablespoons honey
1 teaspoon lemon juice
1/2 teaspoon minced fresh gingerroot
1/2 large cantaloupe
1/2 medium honeydew melon

Steps:

Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

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