Serves: 6-8
Ingredients
- 1 honeydew melon
- 100g raspberries
- 100g blueberries
- 100g strawberries
- 150g plain yoghurt
- Honey
Method
- Cut honeydew in half
- Remove seeds
- Carefully scoop out the flesh of the honeydew, taking care not to cut too deeply or penetrate the skin. Use a scoop that can make small little balls if possible.
- Remove excess flesh from the melon, leaving behind a bowl shaped cavity.
- Chill the fruits and bowl in refrigerator. As the raspberries are very fragile, do not wash them until ready to serve.
- Wash the berries.
- Arrange them in the melon bowl in any fashion you desire.
- Drizzle honey and yoghurt across the fruits just prior to serving.
Food Notes
- Cantaloupe (rock melon) can be substituted for the honeydew.
- To add a bit more flavour to the yoghurt, squeeze some melon juice from the excess flesh and mix that into the yoghurt. Do note that doing so will dilute the yoghurt, making it watery. Thicken the melon juice by boiling it.