Mix together the coconut milk, lime juice, and zest in a large bowl until well mixed.
Add the melon and toss well.
Chill for at least one hour, and up to three hours.
Garnish with the toasted coconut and lime zest and serve chilled.
Place casaba melon, coconut milk, lime juice, ginger, and salt in a food processor. Process until the mixture is smooth, 1 to 2 minutes.
ize chunks, or use a melon baller; place in a large
Combine melon cubes, buttermilk or yogurt, honey, lemon juice and peel in blender and mix well.
Pour into chilled glass. Garnish with skewered melon.
Makes 1 1/4 cups.
Cut melon in half.
Scoop out seeds and fiber.
Cut each half lengthwise into 6 wedges and remove rind.
Cut crosswise slits 1 1/2 inches apart in each melon wedge.
Place several strips of Prosciutto over each wedge.
Push Prosciutto into slits using the blade of a table knife.
Makes 12 servings; 25 calories per serving.
Slice melon into serving wedges and scoop out seeds.
Cut along the rind to free the flesh, then cut across and lengthwise into attractive bite-sized pieces.
Peel 1/2 inch or so of the ginger root and grate onto melon wedges.
Garnish, and serve.
Combine first 3 ingredients in a large bowl.
Combine lime juice, cilantro and honey in a small bowl; add to fruit mixture, tossing gently.
Cover mixture; chill for 1 hour, stirring occasionally.
Yields 4 servings (serving size:
1 cup).
Combine melon, orange peel and sugar in food processor. Process until pureed.
Let stand 1 minute, add gelatin and juice. Cook and stir over low heat until gelatin dissolves.
Add to fruit mixture.
Stir in yogurt.
Freeze in an ice cream maker according to the manufacturer's directions.
Allow to ripen for 4 hours. Makes 8 (1/2 cup) servings; 0 total fat.
/2 cup of the melon chunks in another small container
Using a melon baller, scoop out melon balls from each melon half. Place the melon balls in a large bowl; add the shrimp, mint, roasted peppers, lemon juice, oil and mustard. Season with salt and pepper to taste and toss well. Spoon the salad into the melon halves and serve.
Combine sugar, orange juice, orange peel and ginger in a small saucepan. Cook over medium heat until sugar dissolves. Bring to a boil, reduce heat and simmer, uncovered, for 5-7 mins, or until thickened slightly. Let cool.
Toss melon balls with cooled ginger syrup. Cover with plastic wrap and chill for 1 hour, or until ready to serve.
Serve garnished with mint.
ach slive, leaving onlu the melon wall.
Rub the inside
Cut the melon into wedges, scoop out any seeds and then slice off the skin.
Lay the melon slices out on a platter.
Tear the mozzarella into pieces and dot these over the melon.
Drape the slices of prosciutto attractively on the plate on top and around the melon and mozzarella.
Whisk the dressing ingredients and drizzle over the dish.
ith a spoon. Rinse the melon and cut into very small
Puree melon in a blender or food processor. Add remaining ingredients then chill until ready to serve. Garnish with mint sprigs and melon balls.
With each melon, cut the top off, scoop out the seeds and ball the remaining flesh. Skewer about half the balls and mint leaves and set aside.
Crush the limes with brown sugar and about 12 mint leaves. Pour through a sieve and add the rum and water. Fill the hollowed out melons with crushed ice and melon balls then divide the rum mixture between them. Serve with a melon ball skewer and straws.
Place sugar, 1/2 cup water, ginger and orange peel in a small saucepan on low heat. Stir until sugar dissolves. Increase heat to high; bring to a boil. Reduce heat to low; simmer, uncovered, 1-2 mins, or until mixture is syrupy. Cool.
Using a melon baller, scoop melons into balls. Toss melon balls with mint and syrup. Spoon mixture into serving glasses. Top with whipped cream. Sprinkle with coconut, to serve.
Toss 12-15 melon cubes with mozzarella, oil, basil and 1 tbsp lemon juice. Season and set aside to marinate for about 30 mins. Thread mozzarella balls and melon cubes alternately onto wooden skewers.
In a food processor, combine remaining melon with onion, garlic, tomatoes, tomato paste and sugar and process until smooth. Season to taste and chill until ready to serve. Distribute soup between serving glasses and garnish with a skewer to serve.
Blanch the snow peas in boiling water for 30 secs, until just tender. Drain and rinse immediately in cold water. Drain again.
Combine ginger and cider vinegar in a small bowl, Gradually whisk in oil and season to taste.
Combine melon slices, snow peas, shredded chicken and ginger dressing. To serve, place salad leaves in serving bowls and top with the chicken and melon mixture.
Cut melon in half lengthwise; remove seeds.
Scoop out melon balls, leaving shells intact.
Drain well.
Cut thin slice from bottom of each melon half to allow shells to stand upright. Divide melon balls between shells.
Dissolve gelatin completely in boiling water in a large bowl.
Stir in cold water.
Pour into melon shells.
Refrigerate for 3 hours, or until firm.
Cut into wedges.
Makes 8 servings.