Triple Melon Ball Fruit Dessert Recipes

TRIPLE-MELON BOWL

Steps:

• Cut honeydew and cantaloupe into balls. Mix honeydew, cantaloupe and watermelon. Line large salad bowl or serving platter with endive. Spoon fruit mixture into bowl; refrigerate until chilled if desired.
• Just before serving, sprinkle with bacon flavor bits.

MELON BALL

Steps:

• Place ice, pineapple juice, schnapps, and vodka in a cocktail shaker. Place cap on the shaker, shake, and strain into a cordial or pony glass.

MELON BALLS AND MARGARITA SYRUP

Steps:

• To make the margarita syrup; In a medium bowl, whisk together tequila, lime juice, Triple Sec, and simple syrup.
• Arrange the melon balls in a bowl or serving dishes. Drizzle with about 1/4 cup margarita syrup. Reserve remaining syrup for another use. Garnish with mint, and serve immediately.

TRIPLE MELON RUMBALLA

Steps:

• Dip rim of each of 2 drinking glasses in honey; coat rims with sugar.
• Fill glasses with melon balls. Squeeze lime juice over melon balls in each glass. Divide ginger ale and rum between glasses. Top each with splash of coconut water. Serve with cocktail picks for spearing melon balls as cocktails are sipped.

TRIPLE-MELON-BALL FRUIT DESSERT

Steps:

• Cut the watermelon into thick slices about 4cm(11/2 inches) and patiently and gently pick out all the seeds or alternatively use a seedless variety.
• Using a melon baller cut as many balls as you can from the slice trying to waste as little fruit as possible. Don't worry if a few aren't perfect balls as you can hide them in the middle of the glass.
• Put the balls in a bowl and keep chilled.
• Repeat with the other two melons trying to have roughly the same amount of balls of each type.
• Mix the melon balls gently together and divide into 4-6 parfait glasses depending on how tall they are.
• Keep covered in the fridge until serving, adding a chocolate biscuit stick or ice-cream wafer stick or similar decoration.
• You can even serve this with ice-cream or whipped cream though I do prefer it as a salad.

MELON BALL AND PINEAPPLE BROCHETTES

Steps:

• Cut the pineapple into 1/2-inch thick slices. Cut the slices into 1/2-inch cubes and discard the hard pieces that come from the core. Set aside to drain on paper towels. Use the melon baller to make balls from the honeydew, about the same size as the pineapple chunks. On very fine skewers or decorative toothpicks, thread a blueberry, a piece of pineapple, a mint leaf, a melon ball, a piece of pineapple, and finally, a blueberry. Chill, covered, until ready to serve, up to 8 hours. Just before serving, squeeze lime juice over the skewers.

MELON BALLS WITH PORT

Steps:

• Scoop out melon meat with a melon baller. Arrange balls in a glass or china serving dish and add port. Soak for one hour before serving. Sprinkle with chopped mint.

MELON BALL MARTINI

Steps:

• Fill a shaker halfway with ice.
• Add in vodka, Midori, and orange juice.
• Shake mixture vigorously for 5-10 seconds.
• Strain mixture into a chilled cocktail glass; garnish half an orange slice.

MELON COMPOTE

Steps:

• In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.