Fresh Strawberry Melon Fruit Salad Food

STRAWBERRY MELON SALAD

Steps:

• Using a sharp knife, cut a round off the bottom and top of the melon so that the melon is stable on the cutting board.
• Once the melon is stable, use your knife to cut the skin off, following along the curve of the melon.
• When the melon's skin has been completely removed, cut the melon in half.
• Use a spoon to scoop the seeds out of the center of the melon.
• Once the seeds have been disposed of, use your knife to cut the melon into strips, then dice it into ½" cubes.
• Transfer the melon to a bowl.
• Add the halved strawberries and mint to the melon bowl.
• Juice the lemon on top of the fruit, being careful to ensure no seeds end up in the salad.
• Sprinkle the feta cheese into the salad.
• Toss using tongs.
• Drizzle the balsamic glaze on top of the salad, and serve immediately.

FRESH MELON FRUIT SALAD

Steps:

• In large bowl, mix honey, lime peel and lime juice. Add remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill.
• Stir salad before serving. If desired, garnish with fresh mint.

FRESH WATERMELON AND FRUIT SALAD

Steps:

• Slice the watermelon lengthwise about 1/3 of the way from the top.
• This will be your bowl so you may have to slice a small portion off the bottom in order for it to sit flat.
• Either ball or chunk the watermelon flesh.
• Hollow out the watermelon shell completely.
• Ball or chunk the remaining melons.
• Chunk the pineapple.
• Mix all the fruits in the melon bowl.
• Combine the juices, water and sugar together.
• Pour over the fruits and toss lightly.
• Chill if desired or serve immediately.

FRESH STRAWBERRY & MELON FRUIT SALAD

Steps:

• Mix dressing and marmalade in small bowl.
• Add fruit; mix lightly.
• Sprinkle with nuts.

FRUIT SALAD

Steps:

• Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
• Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
• Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
• Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.