Stuffed melon - two options
At the weekend, the weather is nice and it is definitely grilled and you sit outside with friends for a long time. And as soon as the selection of melons is getting bigger and their prices cheaper, we look forward to the "stuffed melon", which fits perfectly with these barbecue opportunities.
You need:
1 melon, we prefer watermelon low in kernels (the number of people determines the choice and size of the melon)
1 honeydew melon
Juice of half a lemon
2 tablespoons honey
washed fresh mint leaves
desiccated coconut
Place the watermelon on the table and check in which position it is best, because that determines where the lid is cut off. Should she still "egg" just make a smooth cut at the bottom of the shell so as to mitigate the rounding something, then it should have a firm footing.
Cut off the lid and pick it up, carefully extract the melon meat with a spoon or a ball cookie cutter (as I said, it is best to use a low-nuclear variety, which makes the work a lot easier). Set the pulp in a bowl.
Cut the melon in the middle and remove the seeds and also stick the pulp into balls. Mix the two types of melon in a bowl.
Add the lemon juice, honey and mint leaves to the melon, stir well and place in the hollowed out watermelon. Finally, garnish with the grated coconut (if no children eat, may also be flavored with a dash of coconut liqueur!) That is the one variant, intended as a dessert.
Best served before serving nice and cold.
You can also make it as a fruity punch, in which you omit grated coconut and honey and pour the melon meat with the mint with cold champagne, wine and a little soda.
Looks great, is relatively good to prepare, whether as a dessert or punch and is also something for the eye, as it is served in the melon itself. And who wants to have even more variety in the color game, instead of honeydew melon can take a nettle, which has orange pulp.
