Melon Three Ways

By James Saunders and the Canadian Living Test Kitchen

13 people added this to their Recipe Box

Photography by Margaret Mulligan

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	189189 cal
pro	4 g4g pro
total fat	1 g1g total fat
sat. fat	0 g0g sat. fat
carb	37 g37g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	26 mg26mg sodium
% RDI:	-
calcium	33 calcium
iron	66 iron
vit A	3333 vit A
vit C	120120 vit C
folate	1212 folate

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This is a spectacular and refreshing way to celebrate late-summer bounty. While the presentation of the watermelon juice, jellied fruit and melon balls may look as though you need to be a chef to accomplish it, rest assured that the recipe is doable — and doable well.

Ingredients

1/2 1/2seedless watermelon, (3 lb/1.5 kg for half)
1/2 cantaloupe , (3 lb/1.5 kg for half)1/2 1/2cantaloupe, (3 lb/1.5 kg for half)
1/2 1/2honey dew melon, (3 lb/1.5 kg for half)
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 pkg (each 7g) unflavoured gelatin 2 2pkg pkg(each 7g) unflavoured gelatin
2 cups sparkling wine 2 2cups cupssparkling wine
16 fresh spearmint leaves 16 16fresh spearmint leaffresh spearmint leaves
1 cup mixed berries 1 1cup cupmixed berries

Preparation

Cut rind from watermelon. In food processor, pur?watermelon until smooth; strain through fine sieve into liquid measure to make 4 cups (1 L). (Make-ahead: Cover; refrigerate for up to 24 hours.)

Scoop out seeds from cantaloupe and honeydew; with melon baller, scoop out 36 balls from each.

In saucepan, bring sugar and 1/2 cup (125 mL) water to simmer. Remove from heat and set aside.

In small saucepan, sprinkle gelatin over 1/4 cup (50 mL) water; let stand until softened, about 5 minutes. Heat over low heat until dissolved, about 1 minute. Scrape into sugar mixture. Stir in wine; set aside.

Lay 1 mint leaf in each of eight 6-oz (175 mL) custard cups or ramekins. Divide berries and all but 32 of the melon balls among cups. Pour in enough of the wine mixture to cover fruit. Cover and refrigerate until set, about 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)

To serve, briefly dip each cup in warm water to loosen. Invert each into shallow soup bowl. Ladle watermelon juice into each bowl; surround with remaining melon balls. Shred remaining mint; sprinkle over top.

Source : Canadian Living Magazine: September 2005