With Christmas right around the corner, here's a recipe for a refreshing fruit salad, filled with festive-coloured red and green fruits. In New Zealand it's summer time, so although we'll certainly be indulging in the heavier brandy-filled warm Christmas fruit puddings and desserts come the 25th (and spend the rest of the eve nursing a delicious food baby), it's also nice to have something lighter available to compliment our warmer weather!
To make this fruit salad look as "Christmasey" as possible I used a melon baller to scoop watermelon and honey dew melon into little balls, which I love because they sort of remind me a little of Christmas tree baubles. Melon ballers are a lot of fun to use, and can be picked up quite cheap at home stores, however if you don't have one/can't be fussed, simply dice the fruit into bite-sized pieces - the colours will still look fab. For full instructions on how to use a melon baller see below. I also added pomegranate seeds because they're gorgeous and look like little red rubies, and topped off the salad with some sliced mint leaves and a drizzle of lime juice - delicious!
Merry Christmas everyone! See you in the NY x
Festive Christmas Fruit Salad
1 honey dew melon
1 juicy lime (optional)
1 punnet of strawberries
1 handful of fresh mint
1. 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.
2. Slice strawberries in half. Add to serving bowl.
3. If using a the lime, squeeze out juice and drizzle over top of the fruit.
4. 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.
5. Finely slice mint leaves - I find it easiest using kitchen scissors. Sprinkle over top of the fruit salad.
Enjoy! This is love this served with a little plain yoghurt.