Melon Cocktail Starter Food

HOW TO MAKE A SIMPLE MELON STARTER

Steps:

• Cut the melons in half using a sharp knife.
• Scoop out the melon seeds and discard them.
• Remove the melon flesh from the melon skins and chop the melon flesh into 1 inch (2.5cm) squares.
• Wash the melon skins and put aside to use later.
• Put the squares of melon into a clean bowl.
• Add the grapefruit and orange segments to the bowl containing the squares of melon and gently mix together.
• Put the melon skins onto each of the 4 serving dishes.
• Pile the melon, orange and grapefruit mixture onto the 4 melon shells so that there are equal amounts divided between the 4 melon shells.
• Chop the peanuts and put into a clean bowl.
• Add the sugar and cinnamon to the chopped nuts and gently mix together.
• Sprinkle the peanut mix over the fruit.
• Add some of the fresh mint to garnish.

OLD-SCHOOL MELON COCKTAILS

Steps:

• Puree the cantaloupe with the cider, the juice of 1/2 lemon (or to taste) and a pinch of salt in a blender on low speed. While you want the mixture to be smooth, keeping the blender on low will help you avoid whipping unnecessary air into the melon and lightening the flavor along with the color. Add a little ice water if the blender has trouble blending the melon, and if you feel the melon lacks sweetness, add honey to taste. Refrigerate until ready to make the drinks.
• Put half each of the melon puree and gin, and 1 more tablespoon lemon juice in a shaker (or any container with a fitted lid) with a few ice cubes and shake until blended and cold. Strain into 2 chilled glasses. Rub the rim of each glass with the lemon wedge for a little added acidity when sipping, and garnish with melon balls. Repeat to make 2 more drinks.

PRAWN & MELON SALAD

Steps:

• Three hours before serving: make the dressing. Put the garlic and coriander in a food processor with 1 tsp salt and the sugar, then pulse to a pulp. Add the chilli, ginger and citrus juices and pulse until smooth. Cover and chill.
• Two hours before serving: cut the watermelon into segments, remove the skin and seed the flesh. Cut into lozenges about 3cm wide.
• Mix the melon and prawns and add the spring onions, lemongrass, ginger, lime zest and lime leaves. Chill.
• To serve: toss the dressing and herbs into the salad and scatter with chilli and peanuts.

MELON WITH PORT AND MINT

Steps:

• Combine 1/3 cup water, 2 tablespoons minced mint and sugar in small saucepan. Stir over low heat until sugar dissolves. Bring to simmer. Remove from heat. Cover; let syrup stand at room temperature at least 2 hours or overnight.
• Strain syrup into small bowl. Stir in Port and 2 tablespoons minced fresh mint. Arrange melon slices on platter. Pour Port syrup over. Cover and chill 2 hours. Garnish with mint sprigs.