Mary Berry’s Honeydew Fruit Salad
Mary Berry's refreshing melon and lychee salad can be served as both a healthy breakfast or dessert.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
So fresh and light as a dessert, but also lovely for breakfast. I am always thinking of new fruit combinations and like to offer a fruit salad as an option. Best serve chilled. Lychees are sometimes difficult to find in supermarkets, but are always available in Asian supermarkets.
Ingredients
| 1 | just-ripe honeydew melon, peeled, deseeded and flesh cut into 2cm (¾in) chunks |
| 4 | kiwis, peeled, quartered and each piece halved |
| ½ bunch | green grapes, halved |
| 1 × 425g tin | lychees in syrup |
| 2 tbsp | freshly chopped mint |
| 4 tbsp | elderflower cordial |
Method
Place the melon, kiwis and grapes into a bowl.
Drain the lychees, reserving 100ml (3.fl oz) of the syrup, and place them in the bowl with the other fruit. Sprinkle over the mint.
Mix the reserved lychee syrup with the cordial in a small jug. Pour over the fruit and stir. Chill in the fridge until ready to serve.
Mary’s Tips: Can be made up to 6 hours ahead and kept in the fridge. You can use 6 fresh lychees instead of the tinned lychees, if available. Add 100ml (3½fl oz) water to the elderflower cordial in place of the syrup.
Reviews
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