Ingredients:
¼ watermelon
1 medium muskmelon
For the dressing
1½ teaspoons lemon juice
2 tablespoons orange juice
3-4 black peppercorns, crushed
1 tablespoon hand torn fresh mint leaves
Salt to taste
Black salt to taste
METHOD:1. From the watermelon, discard all seeds. Use Melon Baller to scoop our melon balls.
2. Halve muskmelon. Discard all seeds. Set aside melon shells. Use Melon Baller to scoop our melon balls.
3. Keep melon balls in the refrigerator to chill thoroughly.
4. Mix all ingredients of the dressing. Pour over the melon balls and toss once or twice. Spoon into the prepared melon shells and serve immediately.
Chef’s tip: The melon shells can be given a decorative zigzag edge using a small sharp knife. Use a water soluble marker to mark the outline on the melon shell.
