Melon Ball Food

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 BALL

Steps:

• Pour melon liqueur and vodka over ice in rocks glass.
• Top with juice.
• Garnish with melon balls.

MELON BALLS WITH HONEYLIME YOGURT

Steps:

• Use a melon baller to scoop out balls of flesh from the cantaloupe; place balls in a large bowl. Repeat with the honeydews and add the balls to the bowl. Use the handle of a teaspoon to scrape out the visible watermelon seeds in rows, then scoop out flesh with the melon baller. Add to other melon balls and toss well with orange juice to combine. Chill.
• In a medium bowl, whisk together the honey and lime juice until honey is liquefied. Whisk in yogurt; taste and add more honey or lime according to your taste.
• Divide melon balls between 4 serving dishes and drizzle 1/2 cup yogurt over each. Enjoy.

THORNTON MELON-BALL

Steps:

• This drink can be served straight up or on the rocks.
• If making straight up: To a cocktail shaker, add ice, vodka, melon liqueur, and a splash orange juice; shake vigorously to combine. Strain into a large, chilled martini glass and garnish with melon balls.
• If making drink on the rocks: Fill rocks glass with ice. Add vodka, melon liqueur and enough orange juice to fill glass. Stir with either a stirrer or straw. Garnish with melon balls.

BOOZY MINTED MELON BALLS

Steps:

• Place the watermelon and cantaloupe balls in a baking dish in a single layer. In a bowl, whisk together the lime juice, rum and honey until combined. Pour the lime mixture over the melon balls and toss to coat. Add the mint leaves. Let sit for 2 to 3 hours in the fridge, flipping the balls once or twice if desired.
• To serve, scoop the melon balls into a large bowl and pour the rum mixture over top. Cover with a sprinkling of fresh mint leaves.

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.

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.

DRUNKEN MELON BALLS

Steps:

• Place the melon balls in a large bowl which can be refrigerated.
• Dissolve the sugar in the rum and add the lemon juice.
• Pour the liquid mixture over the melon balls and toss lightly to coat.
• Sprinkle with lemon and lime zest.
• Place in the refrigerator for one hour before serving.
• Toss again slightly before serving.

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.

MIDORI MELONBALL (ALCOHOLIC DRINK)

Steps:

• Mix and serve over ice.