Merry Christmas eve, eve!
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 (and spend the rest of the eve nursing a delicious food baby), it's also nice to have a lighter and refreshing dessert on the table to compliment the warmer weather.
In the festive spirit of Christmas, this salad is green and red themed and uses a melon baller (a nifty tool sometimes used when preparing fruit salad) 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 kitchen 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.
To amp up the flavour, I added pomegranate seeds (which 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!
Merry Christmas everyone! See you in the NY x
Festive Christmas Fruit Salad
1/2 large watermelon or 1 smaller watermelon
1 honey dew melon
1 juicy limey
1 punnet of strawberries
1 handful of fresh mint
A few heaped tbsp of vanilla coconut yoghurt
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.
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.
4. Zest lime, sprinkle overtop of salad.
5. Slice lime in halve, squeeze each overtop of the salad.
6. Finely slice mint leaves - I find it easiest using kitchen scissors. Sprinkle over top of the fruit salad.
7. Keep the fruit salad chilled until time to serve. When serving dollop overtop vanilla coconut yoghurt (optional).