Fruit salad served in a plate of fresh melon is twice as tasty. Even local and very ordinary fruits will delight guests if they are served in such an unusual “bowl”.
Pick your recipe
You will need
- - melon or watermelon
- -kitchen knife
- ball cutter
Instruction manual
1
Any melon is suitable for preparing plates, but it is better to take honey, collective farmers or galia, because they are small. If the plate will be made of watermelon, then you need to choose the smallest.
2
Vases with curly edges. Cut melon in half. With a sharp knife, incise the fruit obliquely from top to bottom to a depth of about 2/3 of the height of the melon. Then tilt the melon half and, leading the knife tip vertically, cut out the triangles. Remove the seeds.
3
A plate notched on top. Cut a thin slice from the bottom so that the melon stably stands. From above, cut it 3-4 times crosswise to a depth of 2/3 of the height of the melon. Scrape seeds with a spoon.
4
Serrated plate. After sticking a deep, long, sharp knife along a broken line, cut the melon in half. Then split the halves and remove the seeds.
5
Balls of melon. With a special spoon, pulp balls can be extracted from the melon. The remaining - finely chop and add to the salad.
Useful advice
Melon plates are best prepared a few hours before serving and stored in the refrigerator, wrapped in cling film or aluminum foil.
Salad is also better prepared in advance and put in the refrigerator. Fill the plates right before serving. Salad can be decorated with ice cream or whipped cream.